Boil, slice and plate (rotten) chunks of beef in water; Add wax gourd, rotten beef soup, salt, chopped green onion, pepper and a little monosodium glutamate, and add beef slices.

Start simple, sum up experience while doing:

Put oil in the pot. The oil needs heating to put down the plate. Chinese cabbage, bean sprouts, etc. It should be burned down soon. When they are almost ripe, put a little less salt first and taste the salty light, but it is not enough. Soy sauce should be of good quality, light soy sauce, cold fried, light and salty in color; Super Volvariella volvacea should be used in soy sauce, braise in soy sauce or marinated vegetables. Put less first, lighter than your target color, because you need to add soy sauce. When cooking braised pork or beef and mutton, it is best to add soy sauce instead of salt. Then buy a bottle of brandy as cooking wine. It's of good quality. It was originally used to eat western food. Although the price is more expensive, it is rarely used every time. Generally braised pork (preferably pork belly), add 3/4- 1 lid (brandy bottle cap) to 50-750g meat, stir-fry until it is dry, then add soy sauce-soy sauce, then drain the water, submerge the meat, bring it to a boil with high fire, change to low fire, and keep the water in the pot boiling until it feels rotten. Drain the water with strong fire, and add a little monosodium glutamate to serve.