1. Blanch the enoki mushrooms and cabbage leaves until cooked and squeeze the excess water.
2. After the fat beef is thawed, it is blanched, foam appears, the beef is discolored and removed, and the moisture is controlled.
3. Preparation materials: Rinse 85 grams of Rong Shangfang pickled cabbage, squeeze water, and shred. 80 grams of passion fruit pulp is dug out. 6 slices of ginger, 5 slanted sections of green onion, millet pepper, cut into circles, 6 cut circles of pickled sansho pepper, and prepare 5 grams of Hainanese yellow chili sauce.
4. Add about 30 grams of oil to the wok. After the oil is hot, pour in the onion, ginger, millet, spicy, pickled pepper, and stir-fry for a fragrance.
5. Add the chopped pickled cabbage and stir fry until fragrant.
6. Add chicken broth that has not been sauerkraut, and there is nothing to replace it with water. The amount of water is based on your own container.
7. After the soup is boiled, add Hainan yellow chili paste.
8. Then add passion fruit juice and bring to a boil.
9. Use a slotted spoon to transfer the cooked sauerkraut into a bowl.
10. After the soup in the pot is boiled, quickly pour the blanched beef.
11. Turn off the heat when the pot is on.
12. Pour the fat beef into a bowl with the soup.
13. Sprinkle with coriander and serve.
Tips:Do not blanch beef for too long.
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