1) Finely chop the beef, blanch it with the beginning and remove the blood foam
2) Tender tofu (inner fat tofu) add salt and blanch the bean fish with boiling water
3) Chop 2 shiitake mushrooms
4) Finely chop the parsley chives
5) Ginger garlic shallot white
6) Stir-fry ginger shallots and garlic with peanut oil until fragrant
7) Stir-fry ginger, shallots and garlic until the mushrooms are tender and boil in boiling water for about 2 minutes
8) Add blanched tofu for about 5 minutes
9) Add the blood-defoamed beef froth, bring to a boil and pour in the egg whites (whisk the egg whites).
10) Bring to a boil again, thinly slice the mustard, season and turn off the heat, sprinkle with chives and chives.