How to cook Xi Shou barbecued pork rice to taste good?

I like Japanese-style sukiyaki rice very much, and I cook it myself almost once a week.

If you want to cook Xi Shou Barbecued Rice, my secret is to mix the sauces in proportion (described in detail below), which is the essence of Xi Shou Barbecued Rice.

Materials:

50 ml of soy sauce, 50 ml of miso, 50 ml of sake, 50 ml of clear water, 300 g of sugar 1 spoon, fat beef slices, fat pork belly 1 piece, 4 white onions1/piece, 4 chrysanthemum morifolium, 200 g of tofu, 3 shiitake mushrooms, etc.

Production steps:

Step 1: Prepare juice: Boil 50 ml of light soy sauce, miso, sake and clear water, and turn off the heat after the smell of alcohol volatilizes.

Step 2: Prepare the side dishes, obliquely cut the onions, cut the onions into strips, cut the mushrooms with a knife, and cut the baby dishes into pieces.

Step 3: fry the tofu directly in the pot until all sides are brown and colored, then take it out and cut it into thick slices.

Step 4: Choose a shallow pan and fry it with a small piece of fat.

Step 5: fry the onion until both sides are colored, and fry the fat beef slices until half cooked.

Step 6: Put all kinds of side dishes into a bowl filled with rice and pour in the cooked juice.

Tips:

Knocking an edible egg into a bowl should produce half of the egg white, and the rest should be broken up with the yolk. Fat beef slices dipped in egg liquid are especially delicious.