1. Fresh beef must be soaked in water for two hours to release bleeding water
2. Put water, green onions, garlic cloves and soaked beef in a pot and boil over high heat. After the water is completely boiled, turn the heat to a low heat for another two minutes and start to make the foam. Make the soup as clear as possible. Cover the foam and cook for 30 minutes. Increase the heat a little to medium and low heat.
3. Prepare the ingredients as shown in the picture above. On the cutting board are mung bean sprouts, mushrooms, green onions, and garlic cloves. From left to right on the plate are minced garlic, chopped green onion, white radish, and pepper.
4. Rinse the cooked beef with cold water and tear it into strips. Just tear off about 100g. Put the leftover beef and the leftover soup in the refrigerator for another day.
5. Add 2 tablespoons of chili powder and 2 tablespoons of soy sauce to the mushrooms, beef, minced garlic, and chopped green onions (1 tablespoon should be enough for light soy sauce). Sugar soy sauce You can go to Taobao to search for Korean soy sauce called Mongolian sugar soy sauce. I use this.
6. Put 4 tablespoons of oil in the casserole. When the oil is hot, pour the mixed ingredients into the low heat and fry for 5 minutes.
7. Add water, mung bean sprouts, radish, salt and monosodium glutamate, and cook for 10 minutes on high heat.
8. Add some green onions and chili peppers and turn to low heat and cook for 3 minutes.
9. You're done, with a bowl of warm rice.
Tips:Shiitake mushrooms are actually shiitake mushrooms, which are of relatively good quality. You can also use light soy sauce instead of soup soy sauce. You can use light soy sauce instead of soy sauce in the soup, and halve the amount if you use light soy sauce.
