1st, Gan Mao only bleached with clear water, sliced into long slices with a width of one centimeter, and bleached with cold water. Liver, loin and beef were sliced into large pieces. 2. Onions and garlic bolts are cut into a section 7 1 10 cm long. Fresh vegetables (cabbage, celery,), cabbage, peas can be), washed with clear water, torn into long pictures. 3, fermented soya beans, watercress chopped. Put a wok on medium fire, add 75g of butter, and cook until it is 80% ripe (about 180℃). Add watercress and stir-fry until crisp. Add Jiang Mo, Chili powder and pepper to stir-fry until fragrant. Then steam beef soup and bring it to a boil. Move it to a big fire. Add cooking wine, fermented soya beans and glutinous rice wine juice, and boil until it tastes delicious, and skim off the foam, which is the hot pot thick soup. 4. Divide 4 portions of sesame oil and monosodium glutamate, and put 4 seasoning side dishes for dipping. When cooking hot dishes with thick sauce, all kinds of meat and vegetable raw materials are divided into plates, and refined salt and butter125g are served at the same time, except spinal cord, onion and garlic sprouts, which must be put into the hot pot first, and other raw materials are brought in with the dishes by the guests. Scald, and add salt and butter until the soup is light. 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of Chili powder, 50 grams of Jiang Mo, 4 grams of pepper, 40 grams of refined salt 10, 40 grams of fermented soya beans, hangover juice 100, Danxian watercress 125 grams, cooking wine 15 grams, and cooked butter 200 grams. Other female guards are interested in them. . It's also complicated. Why don't we finish it in Chinese? . Where are you from?