Ingredients

• 1/2 pack Enoki mushroom
• beef 100g
• a bunch of Korean leek
• 6 bunches of bak choi
• 1/4 bunch of napa cabbage
• 1/2 of soy been curd(150g)

Sauce

• 1 tablespoon of green onion(finely chopped), 1 teaspoon of garlic(finely chopped),
• 1 teaspoon of oyster sauce, 1 tablespoon of child bean sauce 2 tablespoons of vinegar,
• 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of shame seeds, Salt, 1 teaspoon of liquor.

Gravy

• kelp 10g
• 1 green onion
• 1 onion
• 4 garlic
• ginger 5g
• 3tb of liquor
• Salt
• water 2.5L

Method

1. Put the gravy ingredients in a pot and boil it. When boiling take kelp out from the pot. Carefully filter all ingredients out of the soup when green onion and onion are fully cooked and leave the soup without any ingredients in it.
2. Make seasoning sauce. Mix the seasoning sauce ingredients together in the bowl. Marinate it for 10 minutes.
3. Cut Korean leek into 5cm long, Cut bak chop in half. Cut napa cabbage in length into 4 pieces and tofu properly.
4. Eliminate the roots of the Enoki mushroom and cut it properly. Roll the enoki mushroom in the thinly sliced beef.
5. Put 3,4 and 1 warmed in the pan, Boil it for a while and then serve with seasoning sauce.