1. Put the soaked kelp in the soup pot, pour in water, simmer over the fire, and make a broth
2. Heat the butter in a wok, pour in the chopped onion and fry until the color changes, set aside
3. Heat the butter in another pot, then add the old tofu and fry until golden on both sides, set aside
4. Start the pan again, spread a thin layer of butter, add the beef slices, pour in the sukiyaki sauce, and cook until the color changes
5. Spread in Chinese cabbage, shiitake mushrooms, carrots, celery, white onion, fried tofu, pour in kelp stock, add enoki mushrooms and minced onions, cover and simmer for 5 minutes
6. Open the lid, sprinkle with chopped green onion and white sesame seeds, dip in the raw egg liquid and enjoy
