1. Remove the roots and wash the shiitake mushrooms. Boil for 20 seconds after boiling.
2. Remove and let cool for later use.
3. Cut the shiitake mushrooms, green onion and carrots into dices.
4. Cut the beef into cubes in advance. I cut larger pieces. Heat a little oil in a non-stick pan and put in the cubed beef. Don't stir-fry. Fry on medium heat for 2 minutes until the bottom is browned.
5. Then pour in the cooking wine, oyster sauce, soy sauce, sugar and other seasonings, then stir fry, keeping the other side down as much as possible.
6. Stir-fry a few times before adding the diced side dishes, continue to stir-fry until the side-dish beef is basically cooked and turn to low heat.
7. Sprinkle in barbecue ingredients and cumin grains and stir-fry evenly.
8. Add a can of fragrant rice and stir-fry continuously so that the rice and vegetables are fused and filled with soup, which has the effect of separating the grains.
9. After being fried, serve and serve.
10. Have a bite, barbecue taste, delicious but not greasy!
Tips:1. The side dishes can be adjusted by yourself. If you don't put the spring onions, add some chopped green onions to relieve greasiness.
2. Choose tender beef. I like fatter beef.
