1. A piece of beef, a bowl of fragrant rice, a carrot, 4 slices of ginger, 3 cloves of garlic, 40 grams of chives (for boiling onion oil)
2. Cut the beef into small pieces of one centimeter square, add a spoonful of cooking wine, a spoonful of soy sauce, an appropriate amount of black pepper, and two spoons of starch to rub repeatedly with your hands until there is no excess water. Marinate for 15 minutes.
3. Carrots cubed
4. Heat up an appropriate amount of oil in the pot, add the chives and fry them. The onions become dry and yellow.
5. Leave a portion of the scallion oil in the pot and cook until 40% of the marinated beef. Stir-fry the beef over medium heat.
6. Fry the ginger and garlic together in the pan, add half a tablespoon of sugar, and mix into the light soy sauce.
7. Add the beef-free water, bring to a boil and turn to a low heat.
8. When the juice is almost harvested, the beef is half-ripe, add salt, diced carrots, and peas, stir and turn off the heat.
9. The rice is washed clean and the amount of water used for the usual simmering rice.
10. The fried beef is placed on top of the rice ingredients that have been put in advance. Just start the cooking function key.
11. At the end of the program, add two spoons of scallion oil and mix the rice well.
