2. Fry the old tofu in a pan until golden on both sides, and set aside.

3. Wipe the beef fat evenly on the bottom of the hot pot, add the fat beef slices and sprinkle sugar evenly on the beef slices.

4. Add appropriate amount of soy sauce and weilin until the meat slices change color.

5. Put the beef aside, continue to spread Chinese cabbage, scallion, konjac shreds (it is said that the calcium of konjac shreds will harden the meat, so don't put it next to the beef), fried tofu, carrots, Flammulina velutipes, mushrooms, and finally add chrysanthemum.

6. Add a little Japanese soy sauce and weilin, pour in kelp stock, cover and cook for 3-5 minutes.

7. Dip: Beat a fresh organic eggs into egg liquid, and use it as dip for the birthday pot. Egg liquid can cool the ingredients, improve the taste and play a lubricating role.

8, staple food: when the ingredients are almost eaten, you can put udon noodles in the pot and pour the leftover egg liquid.

9. Of course, the seasoning is not limited to the above contents. Just make it according to the actually available materials every time. It is actually a hodgepodge.