800g loach fish, 2 pieces of tofu, 200g beef, 50g onion, 50g mung bean sprouts, 50g Osmunda japonica, 50g taro stalks, 50g cabbage rolls, 50g sesame leaves, 5 tablespoons Chili sauce, 5 tablespoons soy sauce, 6 tablespoons clear sauce and 1 teaspoon pepper noodles.

(1) Boil the meat sauce soup, season it with Chili sauce, and put the whole tofu in. When you put the loach fish in, it immediately swims into the tofu because of the heat of the soup.

(2) Cook for a while, add ginger and green pepper, and add flour.

Method of filtration after boiling:

(1) Boil beef in water and add seasonings to the meat.

(2) Put the live loach in a bowl, put the salt and pumpkin leaves together, and cover it. After 3 minutes, soften the pumpkin leaves with salt, and then rinse.

(3) Stir-fry the sesame oil in the pot, then pour the broth to boil, pour it on a sieve and rub the meat with a wooden spoon. Meat will fall to the bottom, and bones and skins will stay on it.

(4) Season with clear sauce, Chili sauce or soy sauce, and add pepper and ginger.

(5) Add mung bean sprouts, Osmunda japonica and shallots, then add beef with seasoning and cook again.

(6) Mix the whole pepper with the mashed red pepper and pepper.

Misgurnus anguillicaudatus-sweet in taste and flat in nature, has the effects of warming the middle warmer, benefiting qi, clearing urine, detoxifying and astringing hemorrhoids. Misgurnus anguillicaudatus has tender meat and high nutritional value, and its slippery saliva has antibacterial and anti-inflammatory effects.

Beef-Beef is rich in sarcosine: The content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement.