1. Chopped carrots and shallots.
2. Marinate the shrimp with cooking wine and white pepper for 20 minutes.
3. Boil water in a pot, add peas and small pieces of tofu together to blanch water.
4. After the water boils, add the beef slices and blanch them.
5. Scald until it discolors.
6. Fry the pepper aniseed and fragrant after boiling the oil.
7. Add chopped green onion and sauté until fragrant, add chopped carrots and stir fry.
8. Stir chrysanthemum stalks evenly, add a little salt of ginger powder.
9. Put the soup boiled with shrimp head in advance.
10. Next to tofu and peas.
11. After boiling, the leaves of Chrysanthemum vulgaris,
12. Put in the shrimps.
13. After the boil, add the beef slices and add fuel. Boil for one minute and turn off the heat.
14. Take out the pan and serve.
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