material

Beef 150g (for barbecue), octopus 600g, Flammulina velutipes 200g, fresh mushrooms 20g, onion 25g, tofu 100g, kelp stock 1kg, green garlic 30g, coriander 5g, salt 5g and raw salt 20g. 30g of barbecue sauce and soy sauce, 20g of minced garlic and chopped green onion, 5g of Jiang Mo, 8g of sake and sugar, 3g of pepper and 5g of sesame oil.

working methods

1, barbecue sauce and mix well; Cut the beef into pieces 6 cm long and 2 cm wide, and put them in a sieve for cleaning.

2. The octopus removes the ink and internal organs, rubs the surface with coarse salt until it bubbles, washes it with clear water, and cuts it into strips 6 cm long and 3 cm wide.

3. Divide the barbecue sauce into two parts, stir the octopus and beef evenly, and add shredded onion when stirring the beef.

4. Cut the tofu into pieces 3 cm long, 4 cm wide and 0.7 cm thick; Cut the green garlic into 4 cm long segments, and then split it in two along the length; Flammulina velutipes is cut into 8 cm long sections; Mushrooms are all split in two.

5. Put octopus, beef, tofu, green garlic, Flammulina velutipes and shiitake mushrooms into the pot neatly.

6, the pot into the sea with broth, simmer, add salt and pepper to taste, sprinkle with coriander and simmer.

skill

trait

It tastes delicious and the meat is tender.