In winter, my favorite is beef vermicelli pot, the most homely practice and the most classic winter hotpot.

Ingredients

300g beef
Six pieces of Chinese Cabbage
100g vermicelli
Appropriate amount of onion and ginger
Proper amount of pepper
A little chicken essence
2 garlic sprouts
Appropriate amount of coriander
1 handful of pepper
4 octagons
1 cinnamon
4 fragrant leaves
Moderate Baijiu
Proper raw extract
10g rock sugar
Proper amount of salt

Directions

Step 1
Wash the beef and cut into small pieces.
Step 2
Onion and ginger seasoning ready.
Step 3
Blanch the beef in cold water
Step 4
Add oil to the frying pan, heat and explode the spices
Step 5
Add beef and stir fry
Step 6
Add Baijiu
Step 7
Add rock sugar
Step 8
Add raw soy sauce
Step 9
Stir fry for a moment and add an appropriate amount of water
Step 10
Pour into a pressure cooker and press for 15-20 minutes
Step 11
Soak the vermicelli and set aside
Step 12
Sliced Chinese Cabbage
Step 13
Add oil to the frying pan and heat it. Add mushrooms and stir fry
Step 14
Add Chinese cabbage and continue to stir fry. Turn off the heat
Step 15
Pour out the excess water of mushrooms and cabbage, and then put the cabbage into the electric hot pot
Step 16
Pour the cooked beef into the
Step 17
Cover and cook for 10 minutes
Step 18
Remove the seasoning and add salt, pepper and chicken essence
Step 19
Put in vermicelli
Step 20
Finally sprinkle garlic and cauliflower