1. Prepare the seasoning, take out the salted fish buns (for pickled fish), take half of the rest for use; cut the tofu skin and lettuce into thick strips for use
2. Add water to the soup bag and bring to a boil, add the shredded tofu and bring to a boil over medium heat
3. Add fat beef slices and boil over high heat to remove the foam
4. Add the sauerkraut, chili and shredded lettuce in the seasoning bag and bring to a boil on high heat
Tips:Tofu shreds are better cooked for a longer time, lettuce must be cooked for a short time to be crispy.
