Ingredients: sirloin beef 1 kg, white rice 1 bowl, 4 pairs of Flammulina velutipes, Chinese cabbage 1/2 trees, chrysanthemum 1/2 kg, chicken bone soup: kelp sprouts, cucumber, garlic, soy sauce, vinegar, sugar and Chili powder.

1. Beef slices are marinated with sugar and wine first, and then marinated with other marinades.

2. Prepare a barbecue pot (or use a general barbecue grill), heat it, and then put the salted beef on it and cook it slowly.

3. Wrap the barbecue with lettuce, or put the rice in a bowl, then put the barbecue on it and add other side dishes.

Dipping method: blanch the soaked kelp buds, cucumbers and garlic with boiling water, then pick them up and marinate them with the remaining seasoning. The longer the time, the better. Chinese style: Ingredients: 250g pork, optional rice, a little shallots, barbecue sauce, tomato sauce and Chinese cabbage. Practice: 1. Slice pork, mince shallots, spread with barbecue sauce and sprinkle with shallots, put into a microwave oven baking tray (note that the bottom of the baking tray must be oiled in advance to prevent the meat from sticking), and bake in the oven for 8-650℃. Take the pot away for later use. Cut the cabbage into pieces and stir-fry in a pot, then pour in the pre-fried rice, add a little tomato sauce and stir-fry until the fragrance is overflowing. 3. Put the rice on the plate, cover the barbecue on the rice, and a bowl of delicious barbecue rice will be ready.