1, heat the pan, add some butter to melt, add the fat beef, and pour in the cooked seasoning as soon as it changes color. Take out the fat cow and put it in the green onions. First, cook the Chinese cabbage until it is soft, and then add other ingredients to cook it to the right taste. Finally, put the fat cow back to cook and melt it. Then add the green onions, fry the fat beef until it is 5-7 ripe, and cook the Xi Shou juice from the pot. Then eat it directly with raw eggs. Because of the high temperature of the fat cow, the eggs on the meat are basically cooked and the taste is smooth.

2. Add Qingjiangcai, Agaricus bisporus, Lentinus edodes, Flammulina velutipes, Pleurotus eryngii, Chinese cabbage, carrot and quail eggs. Wash the spring chrysanthemum and Chinese cabbage and cut them into appropriate sizes. Cut the onion into pieces. Wash mushrooms. Blanch the cut medicine in boiling water for a while, and then take it out. Pueraria lobata vermicelli is soft in water. Soak mushrooms, don't pour out the water for soaking mushrooms, and set aside. Cut the tofu into thick slices. Pour the right amount of oil into the pot. When the oil temperature is about 70% hot, add tofu slices and fry until golden brown. After boiling, add tofu, mushrooms, rolls, chafing dish ingredients and water, and finally add chrysanthemum. You can eat it when it is boiled.