a. beef 15g, Chinese cabbage 6g, white radish 6g, vegetable noodles 45cc, 1 tsp of oil at the bottom of the bowl, a little pickled cabbage, a. pepper 5g, onion 11g, garlic 8g, ginger 2g, cinnamon.

2. Peel carrots and white radishes, cut them into pieces, blanch them in boiling water until they are cooked, then pick them up and drain them for later use.

3. Heat the wok, stir-fry spice A, add the beef from the first method and stir-fry until the meat turns white, then add spice B and stir-fry evenly.

4. put the remaining materials a and the materials of method 3 together in a fast cooker and boil until boiling. turn down the heat and wait for the whistle to start cooking for about 25 minutes.

5. When the safety valve falls, open the pot cover and add the radish pieces of the method 2 and cook for about 2 minutes until soft.

6. blanch the vegetable noodles and Chinese cabbage in boiling water until cooked, scoop them up and put them in a large bowl, add all the soup materials of method 5, add the pickled cabbage powder before eating, and finally drop a proper amount of bowl bottom oil.