Heat the pan, add some butter to melt, add the fat beef, and pour in the cooked seasoning as soon as it changes color. Take out the fat cow and put it in the green onions. First, cook the Chinese cabbage until it is soft, and then add other ingredients to cook it to the right taste. Finally, put the fat cow back to cook and melt it. Then add the green onions, fry the fat beef until it is 5-7 ripe, and cook the Xi Shou juice from the pot. Then eat it directly with raw eggs. Because of the high temperature of the fat cow, the eggs on the meat are basically cooked and the taste is smooth. Add Qingjiangcai, Agaricus bisporus, Lentinus edodes, Flammulina velutipes, Pleurotus eryngii, Chinese cabbage, carrot and quail eggs. Wash the spring chrysanthemum and Chinese cabbage and cut them into appropriate sizes. Cut the onion into pieces. Wash mushrooms. Blanch the cut medicine in boiling water for a while, and then take it out. Pueraria lobata vermicelli is soft in water. Soak mushrooms, don't pour out the water for soaking mushrooms, and set aside. Cut the tofu into thick slices. Pour the right amount of oil into the pot. When the oil temperature is about 70% hot, add tofu slices and fry until golden brown. After boiling, add tofu, mushrooms, konjac rolls, hot pot ingredients and water, and finally add chrysanthemum. You can eat it when it is boiled.

There are no fixed requirements on the materials for making birthday pots. You can make them yourself at home, and you can mix meat and vegetables according to your personal taste. Pour other ingredients into the casserole and cook for 10 minutes, and the simple and delicious birthday pot will be ready. When the pan is hot, add vegetable oil, then add shredded onion and stir-fry until fragrant, and then add beef and stir-fry until it changes color. When the sauce arrives, turn off the heat and put the other ingredients into the pot one by one, and it will be ok. The famous local snacks in Akita Prefecture, to put it bluntly, is to pound rice into rice cakes and wrap them with thin labels made of Cryptomeria fortunei, which belongs to a rather funny Japanese hot pot. It takes chicken rack clear soup as the bottom of the pot, and adds burdock, konjac, mushrooms and so on. One by one, and flavored with soy sauce, originated in Hokkaido during the Edo period in Japan. Fishermen who work hard in cold weather will stew a small part of their catch with wild vegetables as a reward for themselves and their families. The main ingredient is raw salmon with bones, which has a long history and can be divided into seafood hot pot, mountain hot pot, assorted pot, chicken pot and puffer fish pot. Japanese hot pot pays attention to using pure soup as the soup base.