Preparation materials: cabbage leaves, pumpkin, Flammulina velutipes and fat beef.

Cut Flammulina velutipes into sections, cut into small pieces, slightly washed and soaked in light salt water 15 minutes.

Peel the pumpkin and cut it into large pieces.

Wash the leaves of Chinese cabbage, peel and cut into pieces.

Put the pumpkin in the microwave oven and mash it with a spoon after three minutes of fire.

Add water to the pot, add a little salt, blanch the cabbage leaves and put them at the bottom of the plate.

Wash Flammulina velutipes, remove salt water, blanch and spread on cabbage leaves. There are some venetian blinds left at home, chopped and blanched and spread on Flammulina velutipes.

Add oil to the pot, add garlic cloves, dried peppers and pickled peppers, stir fry and pour into boiling water to boil.

Add pumpkin puree and stir well. Add some salt and chicken essence to make a golden soup.

Pour the prepared golden soup on the Flammulina velutipes while it is hot.

Put the fat beef rolls neatly into the golden soup.

Steam in the pot until the fat cow changes color.