1. Prepare Korean kimchi and hot sauce;
2. Cut beef into thin slices, shred onion, garlic cloves, cabbage and tofu into small pieces, wash and drain enoki mushrooms;
3. Put a little oyster sauce in the beef and marinate with white pepper for ten minutes;
4. Add onion strips and garlic cloves and stir evenly;
5. Heat up the wok, pour in a proper amount of vegetable oil and heat, add the marinated beef, lamb and green onions until fragrant;
6. Pour the rice-washing water into the casserole and boil, release the enoki mushrooms, Korean spicy cabbage and cabbage and cook for 2 minutes;
7. Add two spoons of Korean hot sauce and stir evenly;
8. Add tofu and cook for another two minutes;
9. Finally, add the fried beef, add a little salt and a teaspoon of fine sugar as appropriate, and mix well, then you can eat;
10. Finished picture
11. Finished picture
Tips:1) Beef I chose very tender Horqin beef. If not, I should try to choose beef with tender texture. After stir-frying, it will not be very woody. 2) Use Taomi water to make the soup richer. If there is no Taomi water, just use clean water to cook the vegetable soup.
