1. Cut beef into cubes, add oyster sauce, light soy sauce, cooking wine, 1 gram of salt and pepper, beat well, add dry starch to marinate.
2. Wash the side dishes and set aside.
3. Dice the garnish.
4. Dice green onion, mince ginger.
5. The rice is broken up.
6. Add oil, star anise and pepper to a hot pot and stir until fragrant.
7. Remove the fragrant seasoning, add ginger and carrots and stir well.
8. Add the right amount of water and stew the radish.
9. Stew until the radish has collected the soup, add green onions and stir fry until fragrant.
10. The beef is blanched in boiling water for later use.
11. Add 600 ml of water to a boil, add rice and boil.
12. Add celery and diced cucumber to cook.
13. Add the fried radish and blanched beef, then add the remaining salt and mix thoroughly and turn off the heat.
14. Bowl of porridge.
Tips:Carrots are fat-soluble ingredients, so they must be fried in oil first. The beef can change color when it enters the water, and it will grow old over time.
