300 grams of sliced beef and half an onion.

50 grams of carrots and 50 ml of soy sauce.

Tang Wei 30 ml sake 30 ml

Sugar10g broth or water100ml.

Steps of beef rice

1. Just beef. Why are you so popular? It's as simple as boiling an egg. Do it yourself, there is no food hygiene quality problem, don't worry! Of course, if your family never washes dishes and cooks directly, it is another matter. )

2. General practice of cooking juice: 50ml thick soy sauce flavored mash 30ml sake 30ml sugar 10g, heat sake and flavored mash to volatilize alcohol, and add the remaining seasoning to boil over low heat. If you use too much, you can increase the measurement in proportion and put it in the refrigerator for one month. No problem. Miso: a sweet cooking wine in Japan, widely used in cooking. If you can't buy it, try brewing it with wine. Sake, please go to the supermarkets. If not, use low-alcohol liquor or home liquor instead. If not, you can add soy sauce, soy sauce, cooking wine and sugar. Just braise in soy sauce! )

3. Heat oil and stir-fry shredded onion.

4. Add fat beef slices and fry until the surface changes color.

5. Add shredded carrots and stir fry slightly.

6. Add 50ml baking juice 100ml broth and cook for a while to thicken the soup. Personally, I prefer sweet, so I added a spoonful of sugar and a few drops of rice vinegar as seasoning.

7. Cover and pour the beef evenly on the cooked rice. You don't want Yoshinoya after making this bag! Then Master Jinlu said, of course, it would be better to add some shredded ginger! I stayed in Japan for several years and ate more beef rice than any cow I have ever seen. This opinion should be heard. Add some ginger to enhance the flavor and remove the fishy smell when frying in front.

8. Ask me where to buy sweet and sour sauce, onion, ginger and garlic, and I will tell you to spend money to buy it! Buy wherever you like! You don't have to follow all my recipes. Use your imagination. Add sugar, vinegar and cool oil. You can do whatever you want. Great food is developed through constant innovation.