With makings
| Beef | 260 grams |
| Ginger | 3 |
| Garlic | 3 valve |
| A variety of Chinese cabbage | |
| Dried bean milk cream in tight rolls | 5 |
| Caraway | Two |
| Salt | One spoon |
| Corn is amylaceous | One spoon |
| Soy | One spoon |
| Peanut oil | Two spoon |
| Pepper | One spoon |
| Chili pink | Half spoon |
| Soya bean sauce | Two spoon |
| Oyster sauce | One spoon |
| Rice wine | Half spoon |
Tender slippery water boils beef, see the practice of dribble
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Beef is abluent section, put salt, corn is amylaceous, soy, rice wine, peanut oil, pepper, agitate divide evenly bloats 20 minutes to reserve
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A variety of Chinese cabbage is abluent, cut long those who grow is fine, dried bean milk cream in tight rolls is washed wash break
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Caraway is cut paragraph
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Cut ginger garlic bead
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Hot pot boils water, put lose throw salt, boil hind puts a variety of Chinese cabbage and dried bean milk cream in tight rolls, earthenware pot puts little oil, boil soft scoop, enter earthenware pot in
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Pour the water in boiler, hot pot is oily, fry ginger garlic sweet, unlock water, ordinal pour soya bean sauce, chili pink, oyster sauce, boil, soy, try flavour to put some of salt again
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Pour beef, leave with chopstick agitate, beef becomes angry can
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The beef that will boiled (water follows beef) enter earthenware pot in, put caraway, reheat boiler is oily, oil is boiled 7 into heat, enter oil in earthenware pot, sending out what caraway follows beef is sweet
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