Ingredients: 4g beef, 7g mushrooms and 1g

Ingredients: one green onion, carrot and onion

Seasoning: 3 tablespoons soy sauce, 1 tablespoon sugar, 3 tablespoons pear juice, chopped green onion, a small amount of pepper and sesame oil

1. Practice of Korean beef hotpot.

2. Mix the seasonings according to the proportion. At this time, a teaspoon of sour plum juice can be added to soften the meat (or beer can be used instead).

3. Absorb the blood of beef completely.

4. Cut the beef with a width of 5~6cm.

5. marinate the beef in the seasoning juice for 15 minutes, stir it properly and mix the beef with the seasoning thoroughly.

6. Finally, add the onion and bake in the pan. Sweet and mellow roast beef is finished!

7. Marinate beef and start to soak vermicelli. Boil the vermicelli for 1-2 minutes after boiling, then turn off the fire for 8-9 minutes, and then rinse it with cold water for 2-3 times. The vermicelli cooked in this way will not stick together even if it is left for a long time. You can cook more at a time and eat it slowly in the refrigerator.

8. You can arrange vegetables when you soak the vermicelli. Followed by carrots, chopped green onion, onions, peppers and mushrooms.

9.

In a hot pot (soup pot can be used instead), first spread a layer of vermicelli, spread beef on it, and cover the top with vegetables. You can also add some peppers according to your personal preference.

1. If you feel that the taste is a little weak after adding vegetables, you can pour in a little soup and simmer it. Soup mix: a cup of hot water, 1 tsp of soy sauce, a small amount of pepper, 1 tsp of cooking wine and a small amount of sesame oil.