Accessories: salt, chicken essence, onion, ginger, garlic, dried pepper, blended oil, angelica dahurica, jujube (fresh), longan, Chinese cabbage, diced potatoes (dehydrated), radish, Flammulina velutipes, mushrooms, Pleurotus ostreatus, auricularia, chrysanthemum, etc.

Steps:

1, cut the brisket into large pieces, blanch it with boiling water to remove impurities, and drain it for later use.

2, onions, ginger, garlic, dried peppers for use.

3. Put oil in the pot and saute shallots, ginger, garlic and dried peppers.

4. Then add burdock and stir fry.

5. Add a bowl of water to boil.

6. Then add salt, chicken essence, brisket and water and cook in the pressure cooker.

7. Take out the cooked brisket, add spices such as Radix Angelicae Dahuricae, Fructus Jujubae, Longan and Fructus Lycii, cook for a while, and add ginger powder. Because I don't like the strong taste of spices, I added spices at this time.

8, Flammulina velutipes washed and torn for use.

9. Cut the baby cabbage into 8 pieces for later use.

10, Pleurotus ostreatus was washed and torn into small pieces.

1 1, cucumber is cut into long strips.

12, wash mushrooms.

13, fish tofu, crab balls and mushroom balls for later use.

14. Wash, peel and slice potatoes.

15, cut the radish into pieces for later use.

16. Wash Auricularia auricula and tear it into small pieces.

17, wash chrysanthemums.

18, after eating the soup, the food is a shabu-shabu, and it is very comfortable to eat!

19, the white radish and potatoes in it are the best, probably because they are well matched with beef.