1. Add minced ginger, cooking wine, soy sauce, dark soy sauce, Korean-style miso sauce (you can use other sauces instead of ha, I just pour in the leftovers when I cook before, this sauce is a bit sweet, so no sugar is added afterwards), salt Add beef slices and marinate for more than 15 minutes.
2. Remove the stalks of the shiitake mushrooms and make a cross.
3. Cut the onion into petals.
4. Cut cucumber into slices with a small tool.
5. Heat oil in a pan, add onions and saute until fragrant.
6. Fry the beef slices in the pan until the color changes, add some cooking wine, and add some salt for heavy mouthfuls.
7. Put the mushrooms in, simmer on a low heat, wait until the mushrooms are simmered soft, and the soup can be taken out of the pot, pour it on the rice, and add the cucumber to the side.
