Appropriate amount of Nanjiang, beef balls, breast ridges, salt, sand tea sauce, garlic, celery, soy sauce, beef tongue, streaky tendons, hanging dragons, fat meat, kway teow and vegetables?

1, add a few slices of southern ginger to clear water, raw beef balls, breast fishing can withstand boiling, put it first. Add some salt and boil it to make the bottom of the pot.

2. After the bottom of the pot is boiled, turn to low heat, and the order of meat is from thin to fat. Can reduce floating foam and odor, and keep the bottom of the pot clear. Dip it in sand tea sauce. I will also add fried minced garlic and celery, and I can also add a proper amount of soy sauce according to my taste.

3. Flushing 10 second

4. Wuhua tendon bolt13s

5, hanging dragon rinse 10 seconds

6, fat rinse 10 seconds