250 grams of fatty beef slices, 300 grams of enoki mushrooms, 100 grams of vermicelli (after water sprouting), 50 grams of celery, 15 grams of ginger, 10 grams of dried chili peppers, 150 milliliters of chicken broth, salt, sugar, shaoxing wine, peanut oil in moderation. Practice editing 1, fat beef slices clean, with salt, pepper, soy sauce mix well and spare; 2, enoki mushrooms clean, cut off the end of the old roots, spare. 3, open the pot of oil, burst incense ginger, splash a little Shaoxing wine, under the chicken broth, put enoki mushrooms and fans boil, then under the fat beef, dried chili peppers, celery, boil with salt, pepper to taste, and a little collection of juice will be done.

The English word for beef is beef in hot pot, which translates to "beef served in a hot pot". It is neither a breed of cattle, nor a cow that is simply fattened and then slaughtered, nor a fat cow. Rather, it is the part of the beef that is sliced thinly after acid removal and served in a hot pot, and is called "fatty beef. From the feeding, painless slaughtering, and advanced acid-removal process, fat cattle are usually selected from the high-quality longissimus dorsi muscle of the lower back and the boneless muscle of the abdomen, and the meat from each part of the cow is made into differently-named "fat cattle billets" that are sent to the restaurant. The meat is then shaved into thin slices by special machinery and dipped into delicious seasonings and cooked in a hot pot, and what comes to your mouth is the real "fatty beef".1. Eye meat is the finest quality of fatty beef, and is made from the middle part of the spine of a top-grade cow, which is called "eye meat" because of its fatness and thinness, and the shape of the eye, and is characterized by a delicate, silky texture when eaten by shabu-shabu. 2. The upper part of the beef spine, known as the upper brain because of its proximity to the head, is characterized by fat deposits in the meat that resemble marble spots, making it an excellent product for shabu-shabu. The fat is deposited in the middle and back of the spine, and the fat is deposited on the side of the meat, which is red and white, making it a beautiful and unusual product for shabu-shabu, or raw food. 4: The so-called Beer Fattened Beef is processed by combining the back and abdominal parts of the external spine of a common fat cow and shaped into a fat cow, which is characterized by a good taste, tenderness, and cheapness, and is called Beer Fattened Beef because of the use of beer as a feed when fattening the cow.6. Chengjian Extreme Shoulder Scapula Pork Core: Produced from the shoulder blade part of the fattened beef, which is rich in fat deposits and has a soft and tender meat texture with the gravy satisfyingly coming out with a light bite. Beef is used in different ways, and is further subdivided when served. For example, shabu-shabu at a beef hotpot restaurant is often served with S loin, F loin, eye meat, A upper brain, A belly meat, and belly fat beef. Korean barbecue restaurants tend to have beef with S loin, A loin, A eye, milon, and bone-in belly. Most Western restaurants use a variety of tenderloins for their grilled steaks. The "upper brain" fat intermingled uniformly, with obvious patterns; "eye meat" sliced to show a cool eye pattern, fat intermingled within the eye marbled; "spine" red and white distinct, tender The muscles have obvious oil edges. All three types of beef are excellent, but the taste is slightly different due to the texture and protein structure. The belly meat is rich in fat and has a strong oil flavor. 7. Which parts of the beef are suitable for fatty beef hotpot? There are dozens of varieties of beef that can be split from the cow using advanced technology, but because the shabu-shabu varieties are mainly selected from the outer spine and the inner part of the abdomen, these meats are tender, fragrant, colorful, tasty, and rich in marbling, and are therefore favored by diners.