1. Put the beef under the faucet to soak the blood in fine water, about 10 minutes.
2. Boil water in a pot, add the washed beef, and add shredded onions.
3. Add a little cooking wine to a boil over high heat.
4. Skim the froth off the top and continue to cook for 30 minutes until it is fragrant.
5. Remove the beef and strain the broth into a casserole. Don't pick up the onions.
6. Add cabbage, carrots, bean sprouts, and enoki mushrooms to the casserole and bring to a boil.
7. Beat the eggs and spread them into egg skins.
8. Shred the egg skin, and cut the beef into thick strips for later use.
9. Chop garlic cloves, slice green onions, and slice green and red peppers.
10. Add the rice cake slices to the soup that has been boiled for 10 minutes.
11. Add beef, chopped green onion and continue to cook for 7-8 minutes.
12. Add salt and soy sauce to season the rice cakes when they are cooked.
13. Add some pepper and chicken essence.
14. Finally, add the garlic, green and red peppers, add some sesame oil and turn off the heat.
Tips:Put the egg wrappers on top when eating.
