Ingredients :

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150g beef brisket,
150g radish,
basic spices,
various fish fillets,
150g beef,
20g green onion,
3 pine-mushrooms,
3 eggs,
150g fish,
chili,
5 roots of dropwort,
walnuts,
3 cups of beef stock

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Method :

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1. Put radish and brisket into a pot and add water. Bring to boil. When the beef is cooked, take it out and cut it into thin slice. Mix with soy sauce, ground green onion, garlic, pepper powder and sesame oil.
2. Make a little thick slices of fish fillet. Season with salt and pepper. Cover the fillet slices with flour and egg, and cook.
3. Prepare beef sirloin and slice thinly. Season with soy sauce, chopped green onion, sea tangle, pepper and sesame oil.
4. Wash the pine-mushrooms and cut them, retaining the shape.
5. Add salt and beat it well. Fry it.
6. Cut the dropwort stem in 10cm lengths. Put them using a skewer, sprinkle the flour and use eggwash . Pan fry.
7. Take the shell off the walnuts. put them in warm water and the peel it off with a stick.
8. Put the beef from 1. on the bottom of the chafing dish. Cut the grilled fillet in a bite size and put them around the dish. put the marinated beef near the spout of the dish.
9. Arrange the prepared ! pine-mushrooms, fried egg, red chili, green chili and drop wort-on-stick around the dish. Decorate with walnuts.
10. Add soy sauce and salt to the beef stock and pour it over 9. Boil.