1. Mince wild pepper, green onion, ginger, garlic, and green and red millet.
2. Cut off the roots of enoki mushrooms and tear them apart for later use.
3. Boil the enoki mushrooms in a hot water pot for two minutes, remove them, and place them on the bottom of a bowl for later use.
4. Put the fat cow into the pot and boil, skim the floating powder, remove and drain for later use. (Fatted beef slices must be blanched before adding to the sour soup, and boiled directly in the sour soup, because the blood is not drained out, which will make the soup turbid and affect the color.)
5. Heat an appropriate amount of rapeseed oil in a pot, add yellow bell pepper sauce and saute until fragrant.
6. Then add scallion, ginger, garlic and minced wild pepper, stir fry until fragrant.
7. Pour enough water and some salt into the pot.
8. Add 30 ml of vinegar, mix well and bring to a boil.
9. Then add the blanched beef and cook for 1 minute, then add the spicy millet.
10. Boil on high heat for about 40 seconds and turn off the heat.
11. Put it into a bowl with enoki mushrooms.
