Preparation materials: cabbage leaves, a piece of pumpkin, enoki mushrooms, fat beef.

Cut off the roots of enoki mushrooms, cut small sections, wash slightly and soak in lightly salted water for 15 minutes.

Peel the pumpkin and cut into large pieces.

Wash the cabbage leaves and peel them into slices.

Put the pumpkin in the microwave on high heat for three minutes and then mash it with a spoon.

In a pot with water, add a little salt, add cabbage leaves blanched and put on the bottom of the plate.

Kimchi mushrooms wash off the salt water, blanch and spread on the cabbage leaves, there are still some lily pads left at home, also cut into shredded blanched and spread on the kimchi mushrooms.

The pot of oil, add garlic cloves, dried chili peppers, pickled peppers sautéed and poured into the boiling water to boil.

Add the pumpkin puree and stir well, add the right amount of salt, chicken seasoning to make golden soup

Pour the golden soup while it is still hot onto the enoki mushrooms,

Place the fat beef rolls neatly in the golden soup.

Steam the rolls in a pot of water until they turn brown.