500g of cooked beef in beef rice soup, 2,500g of beef soup, 0/5g of onion, 0/50g of carrot, 250g of cabbage, 200g of potato and 0/00g of rice residue.

Butter 150g, two fragrant leaves, dried pepper 1g, pepper 2.5g and refined salt 20g. ① Shred onion, slice carrot, put down butter, fragrant leaves, pepper and dried pepper, and simmer for 8 minutes.

(2) Dice potatoes and Chinese cabbage, put beef soup in the same container and boil it, add stewed materials, cook for 2 minutes on high fire, sprinkle rice residue, cook for 2 minutes on high fire, add salt to taste, and put cooked beef slices on a plate when filling soup.