1. Cut the carrots into rounds with a flower knife.

2. Cut the onions into thick strips along the natural texture, and cut the broccoli into thick strips. Cut the cauliflower into small florets.

3. Boil water in a pot, add butter, salt, broccoli, cauliflower, and carrots.

4. Bring to a boil over high heat, then reduce to low heat and simmer briefly. Remove when cooked and set aside.

5. Tips for opening miso bottles: knock the lid on the ground twice to let in air. Otherwise, ordinary miso bottles are well sealed. If it’s not easy for girls to drive, you can also find boys to drive.

6. Put the oil in the pot and put the onion shreds in. Don’t make it too hot.

7. Slowly heat the oil and stir-fry the onions until they become fragrant.

8. Add a spoonful of miso.

9. Add Maggi fresh soy sauce and light soy sauce and stir-fry evenly.

10. Add the stock and add a little salt, pepper and sugar to taste.

11. Add the thawed beef slices.

12. Bring to a boil over high heat and cut off the heat. Turn off the heat as soon as the food tastes good. Place the new rice, arrange the vegetables, and pour in the beef and soup.