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


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


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