Jintang Fat Beef

Making yellow soup: Boil 1 pumpkin (to your taste) in water, cook until soft, remove and batter into paste.

Soak proper amount of water in bottles or bags of pickled peppers (if there is too much water, it will lose flavor); chop onions, ginger and garlic, cut small red peppers into sections, put them in the pan together to heat the oil, and stir-fry, add cold water, pumpkin paste, and boil the water over low heat. After boiling, add salt, chicken powder, and pickled peppers water and then boil until the water boils (you can also try ketchup).

Put a small amount of mushroom and vermicelli into the yellow soup and boil it, and serve all after cooking; at the same time, boil appropriate amount of boiling water in another steamer to make it boil.

After serving all, add the raw beef and steam in a steamer for 1 or 2 minutes. The beef is very smooth and tender.