Ingredients:

200g fatty beef slices, 150g enoki mushroom

Accessories:

15 grams of fresh peppers, 25 grams of green and red pepper rings, 5 grams of minced garlic

seasoning:

75 grams of executive chef's juice, 25 grams of vegetable oil

Production process:

1. Blanch Flammulina velutipes and beef slices in water until cooked, drain the water and put them in a plate for later use.

2. Put the green and red pepper rings, minced garlic, and fresh peppers on the raw materials for later use.

3. Add vegetable oil to the pot, and when it is 80% hot, pour it on the fresh peppers, and pour the juice from the executive chef to serve.

Kind tips:

1. Pay attention to the time and heat of blanching the fat beef, it is enough to be mature and broken.

2. When pouring oil, the oil temperature must be high to fully stimulate the aroma of pepper and accessories.