Add beef and sugar and cook until the beef is slightly brown. Add (Japanese) sweet rice wine, soy sauce and beef soup. Simmer 10- 15 minutes and boil the soup into a thin sauce. Add some soy sauce if necessary. Put a little more oil in the wok, add onion and stir-fry slightly, add beef slices and stir-fry, add juice after discoloration, add broccoli and carrots, and quickly collect the juice over high fire. Flatten the rice in a bowl, cut the broccoli and cauliflower into small pieces, blanch it with the remaining carrot slices in boiling water 1 min, take it out and drain it, and put it on the rice.

Stir-fry the onion strips in the oil pan until the onions are soft, stir-fry the fat beef until cooked, add the sauce, stir-fry over low heat, and let the sauce evenly cover the onions and fat beef. Put a proper amount of water in the pot (according to the amount of meat, make sure there is some soup for bibimbap at the end), boil it, add soy sauce, sugar, white wine and chicken essence, and boil it; Take another pot, add carrot slices, salt and chicken essence and cook. When the onion is cooked, add the beef slices and cook until it changes color. Turn off the fire and use the waste heat to thoroughly cook the meat slices. In a Kazuhiro Mori bowl of white rice, pour the beef sauce on the rice and cover it with a thick layer of beef and scalded carrots.

Take another pot, add carrot slices, salt and chicken essence and cook. After the onion is cooked, add the beef slices and cook until it changes color. Turn off the fire and use the waste heat to thoroughly cook the meat slices. In a Kazuhiro Mori bowl of white rice, pour the beef sauce on the rice, and cover it with a thick layer of beef and cooked carrot beef rice. It's true. There is not much juice, and the steamed rice is not as good as eel rice. Radish and onion are pulled abnormally, which is not recommended. I want to eat eel rice, and udon noodles are not bad. It's just that beef rice is not delicious.

Put an appropriate amount of water in the pot (according to the amount of meat, ensure that there is some soup to bibimbap at the end), boil it, season it with soy sauce, sugar, white wine and Saitama, and boil it; Japanese sake and Lin Wei were replaced by cooking wine and glutinous rice wine. Although these materials are still easy to buy, I just changed them to a more convenient one. ) The material is for 2 people, and it must be made by a fat cow to be delicious.