1. Prepare materials
2. Beef slices, shredded ginger, add cooking wine, oyster sauce, starch and stir well and set aside
3. Wash the multi-grain rice well, put a proper amount of water in a casserole, cover and simmer over low heat
4. Simmer for 15 minutes, pour a circle of salad oil on the side of the pot and continue to simmer
5. Add water to the light soy sauce, put the shallots in the pot and boil for later use
6. Spread the beef evenly on top of the rice after 5 minutes
7. After 3 minutes, beat the egg in the middle of the beef
8. Pour the cooked broth on top of the beef after 2 minutes
9. Spread the rapeseed on the top, turn off the heat and continue to simmer for 5 minutes. Sprinkle black sesame seeds on the eggs and sprinkle chopped green onion on the beef.
