250 grams of beef (sliced beef, with a spoonful of salsa sauce, a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of oyster sauce, a little pepper to mix evenly, then add a spoonful of starch, a spoonful of edible oil to marinate for 10 minutes)
Flammulina velutipes 100g, Longkou vermicelli 2 (soaked in advance), onion 1 slice, parsley 1 slice, millet pepper cut rings, ginger and garlic 10g (vermicelli and Flammulina velutipes can also be replaced by other favorite foods, such as beancurd and tofu)

Pour the oil in the pan and saucer the ginger and garlic.

Add the onions and stir-fry until fragrant.

Spread the Flammulina velutipes on the onion.

Spread vermicelli on Flammulina velutipes.

In the bed on the marinated beef.

Mix a bowl of sand tea juice: half a spoon of sand tea sauce, one spoon of raw soy sauce, half a bowl of clear water, a little starch, and stir well. (You can use chopsticks to try salty light, add salt to light, add water to salty)

Pour the sand tea juice into the pot along the edge of the pot. The height of the sand tea juice is slightly lower than that of beef, but it must be able to pass the vermicelli. Boil for 3-5 minutes over high heat. (If there are too many vermicelli, or there are no vegetables or mushrooms that are easy to produce juice on the lower layer, such as onions or Flammulina velutipes, sand tea juice can be added appropriately to be flush with beef, because vermicelli will easily absorb soup.)

Beef is cooked when it changes color, sprinkle with celery and spicy millet, and simmer for another minute. (Note that in order to keep the beef fresh and tender, do not cook it for a long time)

out of the pot, too fragrant!