Ingredients: spicy cabbage, Chinese cabbage, carrot, vermicelli, beef, black bean sprouts, rice washing water. Seasoning: cooking oil, salt, sesame oil, Korean hot sauce, Korean soy sauce, beef tenderloin, Chinese cabbage, black bean sprouts, rice washing water, carrots, vermicelli and spicy cabbage. Practice: 1, beef tenderloin is frozen in the refrigerator, thawed and sliced; 2. Beef slices are marinated with white sugar, oyster sauce, ginger powder, white pepper, black pepper, steamed fish sauce and salt. The longer they taste, the better. Standby; 3. Cut Chinese cabbage leaves into large pieces and shred vegetables for later use; 4, carrot slices for use; 5. Soak the vermicelli in warm water for later use; 6. Sit the casserole on the fire, heat it, and add cooking oil; 7. Add shredded cabbage and stir fry; 8. Add black bean sprouts and add a little salt to stir fry; 9. Stir-fry carrot slices. Fried vegetables. In order to make the food taste better, you can cook it directly without frying. 10. Add rice washing water. When the rice is steamed, pour out the rice washing water for the first time, then add water, rub the rice with your hands, and keep the controlled water for cooking soup. 1 1, add spicy cabbage; 12, increase the leaves of Chinese cabbage; 13, two spoonfuls of Korean Chili sauce, put into the pot and stir evenly; 14, add the marinated beef slices, and when adding the beef slices, put them into the pot piece by piece to avoid sticking; 15. Gently push the bottom of the pot with a spoon to prevent the beef from sticking to the bottom of the pot, and then cook the beef for a while; 16, add the soaked vermicelli; 17, a tablespoon of soy sauce, put it in a casserole and mix well. Finally, put it in soy sauce to avoid nutrient loss caused by cooking it in soy sauce for a long time. When the soup is ready, put it in the soy sauce and mix well. 18, pour in sesame oil to taste the soup and put it in a bowl.