1. Use a pan, first heat the pan over medium-low heat, and then coat the pan with butter. 2. Fill the pot with beef slices. The beef must be even and evenly sprinkled with white sugar. The authentic Japanese beef hotpot flavor wouldn’t exist without granulated sugar. 3. Drizzle with Japanese soy sauce and shochu. If you can't buy it in China, use light soy sauce and rice wine instead, and the taste will be different. 4. If it is Guandong style, add special sauce. In China, you can use stock instead, only a small amount is enough. This step is not necessary and can be skipped. Kansai style does not require this step. 5. Pile the beef to one side and add other ingredients. The main ingredients are: green onions, konjac shreds, grilled tofu, shiitake mushrooms, and enoki mushrooms. Cabbage can also be added, shredded konjac can be replaced with vermicelli, and baked tofu can also be replaced with frozen tofu. 6. Note: Japanese hot pot is different from Chinese hot pot. The ingredients should be arranged neatly corner by corner according to the pie-shaped proportion chart, so as to avoid the smell of each other as the highest level. 7. Add chrysanthemum, cover the pot and wait for 3 minutes. At the same time, prepare the egg liquid. Beat a raw egg in an empty bowl and stir it 9 times with chopsticks. Do not stir too thoroughly. Egg liquid is eaten as a dip when eating hot pot, which is equivalent to the sesame sauce, Sanhe oil and other small ingredients in Chinese hot pot.