Features: Mala Tang, rich in taste, self-cooked, and enjoy it.

Production method:

1. Rinse and bleach the hairy liver with clear water, cut it into long pieces with a width of cm, and bleach it with cold water.

2. Cut liver, loin and beef into thin slices and chunks. Onions and garlic sprouts are cut into 7- 10 cm long sections.

3. Wash fresh vegetables (lotus root, celery, cabbage and pea seedlings) with clear water and tear them into long slices.

4. Chop lobster sauce and watercress. Put the wok in medium fire, add 75g butter until it is 80% ripe (about 180℃), add watercress and stir-fry until crisp, add Jiang Mo, Chili powder and pepper, stir-fry until fragrant, then bring the beef soup to a boil, move it to high fire, add cooking wine 100g, lobster sauce and wake-up sauce, and cook until it tastes delicious.

5. Divide sesame oil and monosodium glutamate into 4 portions and make 4 dishes with flavor. When eating, bring the gravy to the table. Every raw material of meat and vegetables is put into a dish, together with refined salt and butter (125g). Except spinal cord, onion and garlic seedlings, all other raw materials should be put into the hot pot first. Scald it and add salt and butter according to the taste of the soup.