Boil, slice and plate (rotten) chunks of beef in water; Add wax gourd, rotten beef soup, salt, chopped green onion, pepper and a little monosodium glutamate, and add beef slices.

Start simple, sum up experience while doing:

Put oil in the pot. The oil needs to be heated before the dishes can be put down. Chinese cabbage, bean sprouts, etc. It should be blown up by fire soon. When they are almost ripe, put a little less salt first and taste the salty light, but it is not enough. Soy sauce should be of good quality, light soy sauce, cold fried, light in color and salty in taste; Super straw mushroom should be used in soy sauce, braised or braised dishes. Put a little less first, lighter than your target color, because you need to add soy sauce. When cooking braised pork or beef and mutton, it is best to add soy sauce instead of salt. Then buy a bottle of brandy as cooking wine. It's of good quality. It was originally used to eat western food. Although the price is more expensive, it is rarely used every time. General braised pork (preferably pork belly) Add a 3/4- 1 lid (brandy bottle cap) to 50-750g of meat, stir-fry until it is dry, then add soy sauce-soy sauce, then drain the water, submerge the meat, bring it to a boil with high fire, change to low fire, and keep the water in the pot boiling until you feel rotten. Drain the water with strong fire, and add a little monosodium glutamate to serve.