1. 1. Shred the lettuce, wash the enoki mushrooms and disassemble them, slice the ginger and garlic, and cut the shallots into chopped green onions
2. 2. Add water to the pot to boil, blanch the enoki mushrooms and the shredded lettuce separately, prepare a container for the vegetables, spread the enoki mushrooms on the bottom of the container, and then spread the shredded lettuce on the top and set aside for later use
3. 3. Set up a frying pan, turn on high heat, add ginger slices and garlic slices to fragrant after heating, then add chopped pepper and wild mountain pepper and stir fry. After smelling the hot and sour smell, add pickled pepper water and a small amount of light soy sauce and stir-fry evenly , Then add an appropriate amount of water, and finally add white vinegar according to your favorite taste
4. 4. After the soup is boiled, adjust the saltiness and lightness according to the taste, then blanch the fat beef slices, and turn off the heat after the fat beef slices change color and the broth is boiled again. Use chopsticks to pick up the beef slices and spread them on the shredded lettuce, then pour the remaining soup into the container. Sprinkle the chopped green onion evenly on the beef
5. 5. Add some edible oil to the pot, heat the oil on a high fire, and add the peppercorns to explode the aroma. Then evenly pour the oil on the surface of the beef, the dish is complete
Tips:First look at the process and do it
