1. Ingredients: 300 grams of fat beef, 200 grams of enoki mushrooms, 150 grams of konjac knots, 30 grams of bright red pepper rings, and 5 grams of coriander.

2. Seasoning: 15 grams of salad oil, 5 grams of fresh green pepper, 1 portion of special yellow sour soup. 50 grams of cooked chicken oil, 80 grams of golden crown chili sauce, 20 grams of wild pepper paste, 30 grams of small green and red pepper rings, 15 grams each of parsley and coriander, 10 grams each of ginger and garlic, stir-fry until fragrant, add Boil 700 grams of fresh soup, season with 8 grams each of refined salt and Huadiao wine, 12 grams each of pepper and fish sauce, red Zhejiang vinegar, chocolate, and 8 grams of MSG, then filter and serve.

3. Preparation method: Shave the fat beef into thin slices with a grater, blanch it in a boiling water pot until it is raw and take it out; blanch the enoki mushrooms and konjac knots in water, and put them on the bottom of a bowl.

4. Heat a clean pot, add salad oil to heat, add fresh green peppercorns and sauté until fragrant, then add special yellow sour soup and cook for a while, then remove all remaining ingredients (add an appropriate amount of refined salt) , pepper, MSG and white vinegar to correct the taste), pour in the cooked beef slices, and finally sprinkle in bright red pepper rings and serve.