1. The beef roll I chose is quite fat and thin. Beef can’t be chosen too thin or it will taste dry after frying. Local tyrants can choose Japanese-style frosted beef
2. When the rice is washed in cold water, shake the pot and wash it several times. Do not hold it with your hands to ensure that the rice is complete and plump after steaming.
3. Choose thick carrots and cut into round slices. If there is a flower-shaped mold, you can cut the carrot into a flower.
4. First, use a small saucepan to quickly pass the carrot slices over the oil so that the carrots can give full play to their nutrition. I don’t like soft carrots, but they are very crispy. You can fry them according to your taste. At this time, you can cook the rice.
5. Cut the onion shreds and give it to everyone. One way to cut the onions is not spicy for the eyes. Cut the onions in half, and then quickly shred them and throw them into cold water so that they will not be spicy. After the onions are washed, drain the water and pour an appropriate amount. Fried vegetable oil (if you’re not afraid of fat, you can use butter to make it more fragrant and easy to color). When you start to fry the shredded onions, you need to be patient and let the onions thoroughly fry and slightly color them.
6. Stir-fry the onion, pour the beef roll and stir-fry evenly, then introduce the right amount of cooking wine to continue stir-fry
7. Then pour in the oyster sauce and taste the saltiness. If it is not salty enough, add a little soy sauce. Japanese cuisine pursues the original taste and freshness. If the seasoning is too heavy, it will cover up the scent of the beef itself.
8. Stir-fry until all the beef is discolored, then it can be cooked. Beef can't be fried.
9. Serve the fluffy rice, cover the beef with carrot slices, and eat it while it's hot!
