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Korean sauce soup

Korean sauce soup
 Practice of Korean Maotai Soup
Big sauce soup is best with oysters, pumpkin and bean sprouts, but I haven't bought any of them. I just use some other materials. In fact, it's also a free food like spicy hot pot. Now I like to put it in. Wash and tear the vegetables, slice the mushrooms and potatoes, wash the beef, and shred the onions.
Originally, Korean sauce and Korean chili sauce should be used, but only hot bean sauce is barely replaced at home. Add water to the pot, two spoonfuls of chili sauce and one spoonful of big sauce, a little sugar and proper salt.
Boil the soup over high heat until the water boils. When the soup is ready, braise the cabbage, potatoes and mushrooms for 5 minutes.
Place Flammulina velutipes and green vegetables. Don't mix the ingredients together. They look good in pieces.
Stir-fry onion and beef in a frying pan. Stir-fry until the color changes. Put the beef in a big sauce soup pot.
Then I put in cow louvers, black winter and shrimps, and cut in some chillies.
Put the chopped onions on the table!
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