Japanese birthday pot

I REMEMBER WHEN I FIRST CAME TO SHANGHAI AND I SAW A LOT OF JAPANESE HOTPOTS SELLING $100 BIRTHDAY POTS. BECAUSE THE SUCCUBUS IS EXPENSIVE IN JAPAN, MOST OF IT IS FOR FESTIVALS, AND ONLY IN HIGH-LEVEL COMMERCIAL AREAS SUCH AS GINZA, IT COSTS MORE THAN 1,000 YUAN PER PERSON. I THINK CHINA'S "TOWN WILL EAT" IN MY HEART. THERE IS A SAYING IN JAPAN THAT "UNCOOL CATTLE DON'T BURN." JAPAN'S SUCCUBUS IS FOCUSED ON "AND CATTLE" FOOD, BUT CHINESE FRIENDS SEEM TO HAVE THE IMPRESSION THAT SUCCULENT FEVER IS ITS SWEET TASTE? I DON'T KNOW. THE FIRST TIME THAT JAPANESE FARMERS WERE WORKING IN THE FIELDS ON A SMALL SIP, THEY PUT THEIR FOOD ON A FLAT BARBEQUE, SO IT WAS ALSO CALLED "SILVER" AND THE CHINESE PREFERRED TO USE THE WORD "SILENCE" AND TURNED IT INTO "SILENCE." THE SUCCUBUS EATS IN TWO WAYS. GUANGXI'S SUCCUBUS IS A WAY OF ADJUSTING FOR LESS SOUP, USUALLY BY POURING BUTTER INTO THE POT, THEN ROASTING BEEF AND ADDING SAUCE; IT IS THEN TRANSMITTED TO THE REGION OF GUANDONG, WHERE IT TURNS INTO A SOUP PAN THAT IS COOKED IN SOUP. WHAT I'M TAKING YOU WITH ME TODAY IS A REAL SUCCULENT POT. IT TASTES SWEET. IT'S THE IMPRESSION OF MOST CHINESE FRIENDS

Recipe Recommendations

beef slices appropriate amount
Chrysanthemum japonica appropriate amount
Chinese cabbage appropriate amount
old tofu appropriate amount
mushrooms appropriate amount
eggs 1
konjac shreds appropriate amount
Shouxi Pot Sauce appropriate amount
green onions appropriate amount

sweetening
cook
ten minutes
ordinary

Steps for Japanese birthday pot

Preparation of food products: see figure。

The large cabbage, the trachea, the slashed onions, the mushroom cut the cross knife, and the old tofu are cut into thick pieces。

When the water boils in the pot, it's put into the tarp and boils for 2-3 minutes。

The oil is evenly painted in the pot, the fire is turned into a small fire, then onions are roasted into gold, and once the onion smells are spilled, the beef tablets are put in and made to 7-8 maturity。

Then you can pour a lap of lush succulent sauce in the pot (cooked directly, without any other sauce)。

Tasting beef with fresh eggs is better。

Then we'll put beef in it, and we'll put onions, cabbage and other foods in the pot when it's seven to eight years old。

The best thing about a hot pot is you can cook while eating

Finish the chart。