STEP 1/8
Tangerine juice (or sugar) 1.5T brewed soy sauce 2T tsuyu (for buckwheat noodles) 1T sesame oil 1T ginger powder pepper powder on the shabu-shabu beef and mix well
STEP 2/8
Wash the bean sprouts clean and drain
STEP 3/8
Cut the bottom of the oyster mushroom, Haesongi mushroom, and tear it into long pieces For elevation, separate the column, cut the hard part and cut it into length Chop the tree ear mushrooms and green onions
STEP 4/8
Slice the onion into big pieces and shred the carrots and put them in with the mushrooms
STEP 5/8
Add bean sprouts, green onion slices and garlic
STEP 6/8
Add shredded red pepper and soft red pepper, add 600ml of water to beef bone broth and simmer over high heat for 5 minutes If you add more beef bone broth, you can enjoy a stronger taste
STEP 7/8
When the soup boils, add the seasoned meat and season it with 2T of tsuyu and 1T of anchovy sauce When the meat is cooked, the beef mushroom hot pot is done You can season it with soy sauce or salt instead of tsuyu
STEP 8/8
I added a bit of pepper powder and mixed it
Boil the meat for a short time before eating