Ingredients: one green onion, carrot and onion.

Seasoning: 3 tablespoons of soy sauce, 1 tablespoon of sugar, 3 tablespoons of pear juice, chopped green onion, pepper, a small amount of sesame seeds and half a spoonful of sesame oil.

The practice of Korean beef hotpot:

1, cut the leaf part of the onion into sections, and chop the white part.

2. Mix the seasonings according to the proportion. At this time, you can add a spoonful of sour plum juice to soften the meat (you can also use beer instead).

3. Absorb the blood of beef completely.

4. Cut the beef with a width of 5~6cm.

5. Marinate the beef in the seasoning juice for 15 minutes, stir it properly and mix the beef with the seasoning.

6. Finally, add the onion and bake it on the pot. Sweet and mellow roast beef is finished!

7, the effort of pickled beef, began to soak vermicelli. Boil the vermicelli for 1-2 minutes after boiling, then turn off the fire for 8-9 minutes, and then rinse it with cold water for 2-3 times. The vermicelli cooked in this way will not stick together even if it is left for a long time. You can cook more at a time and eat it slowly in the refrigerator.

8, the time to soak the vermicelli can sort out the vegetables. Followed by carrots, chopped green onion, onions, peppers and mushrooms.

9.

In the hot pot (soup pot can be used instead), first spread a layer of vermicelli, spread beef on it, cover vegetables on the top, or add some peppers according to your personal preference.

10, if you feel that the taste is a little weak after adding vegetables, you can pour in a little soup and simmer it. Soup ingredients: one cup of hot water, soy sauce 1 teaspoon, a small amount of pepper, cooking wine 1 spoon, and a small amount of sesame oil.