1. Pleurotus eryngii is cleaned and sliced
2. Wash the sauerkraut and change the knife
3. Heat oil in a pan, stir fragrant chopped peppers
4. Add sauerkraut and continue to stir fry for 1 minute
5. Put in the eryngii mushrooms, add 800ML of water, and bring to a boil
6. Turn to medium heat for 10 minutes, add chicken essence and white vinegar to taste
7. Turn on high heat and put the beef slices in the soup when it boils
8. Scald until the fat cow changes color
Tips:1. Sauerkraut and chopped pepper have salt, so no salt is added;
2. The sauerkraut needs to be boiled for a while before it tastes out;
3. It is good for the fat cow to change its color when it is hot, and it will grow old after a long time.
