Ingredients: beef tenderloin. Accessories: garlic sprout, phoenix tail and celery. Seasoning: Chili noodles, Chili noodles, watercress, salt, soy sauce, cooking wine, monosodium glutamate, ginger rice, garlic rice and water bean powder. Production method: sliced beef, celery and garlic, and sliced phoenix tail. Pinch the vegetarian dishes first and put them at the bottom of the bowl. When the oil in the pot is heated to 50%, add watercress, ginger rice and garlic rice (save some for the final oil), add soup when frying until the oil is spit out, and add salt, soy sauce, cooking wine and monosodium glutamate to taste after boiling (no need to remove residue at home). Use chopsticks to break up the beef with bean flour and salt. When the beef is cooked and the soup is thick, take it out of the pot and put it on the dishes in the bowl. Sprinkle with pepper noodles, Chili noodles and garlic rice. Burn the oil in the pot and pour it into the bowl when the oil temperature is seven minutes. I didn't say the right amount of various materials here. You can ask me if you are really not sure. You can ask me if you don't understand.