300g of beef tenderloin, 200g of beef tendon, 300g of bamboo shoots, Flammulina velutipes, Pleurotus eryngii, Lentinus edodes, celery, bean sprouts100g, pepper10g, garlic, chives, cooking wine10g, salt and chicken essence.

2. Step:

(1) bought cooked beef tendon and cut it.

(2) Cut the nest bamboo shoots, abalone and mushrooms into sections for later use.

(3) Cut the beef well. Remember to see the shredded beef and slice it vertically.

(4) Put the beef slices out and smoke a little, cooking wine, thirteen spices or white pepper, a little chicken essence, a little tender meat powder and a little oil.

(5) Grab it evenly and set aside.

(6) Add chopped garlic and ginger to make them fragrant. Remember to leave half the garlic, and finally you need to pour the oil.

(7) Pour in hot water and bring to a boil.

(8) Add bean sprouts, Flammulina velutipes, nest shoots, mushrooms and Pleurotus eryngii.

(9) After cooking, scoop it up with a colander and put it in a basin or a small casserole.

(10) After the soup in the pot is boiled, add beef tendon and sliced meat (remember to put the sliced meat piece by piece to avoid turning it into a lump).

(1 1) Put celery last, and don't put it if you don't like it.

(12) Pour into a casserole and sprinkle with minced garlic, Chili noodles and shallots.

(13) Take another pot of oil and pour it on it when it smokes.