1. Wash all the garnishes, peel the lettuce and cut into strips. The tender leaves can be left and it is delicious; the enoki mushrooms are removed from the roots and set aside
2. Boil water in another pot, and blanch the beef with cooking wine to remove blood foam to prevent too much blood foam from affecting the taste of the soup
3. Put a little oil and stir-fry the scallions in a separate pot, add some water, and then pour the tomato hot pot ingredients to boil
4. Add lettuce strips and enoki mushrooms, cook for about two minutes, add a little salt and light soy sauce to taste
5. Finally, add lettuce leaves and beef slices and boil. The soup is sweet and sour, and the beef is fresh and tender. My favorite is the enoki mushroom.
