1, Method 1: Boil water in a pot and add rice (raw rice or leftover braised rice is ok). Cook it again, and then simmer. Cut ginger into sections, slice mushrooms with water and put them in a pot. Wash scallops and put them directly into the pot. These two are used to enhance the taste. When the rice is thick and looks like porridge, add the raw shredded beef marinated with salt and cooking wine in advance. Cook for 2 minutes, and when you see discoloration, you are ready to go out. If you like, you can shred the lettuce and put it in when it is about to be cooked. The food will be more beautiful. Add sesame oil and chopped green onion, sprinkle white pepper in the pot or scoop it into a bowl.

2. Method 2: Wash rice, add appropriate amount of water to the rice cooker, and choose the porridge cooking mode, which will be very thick in about 30 minutes. Cut the onion into chopped green onion, and try to choose the green part of the onion and cut it for later use.

Dice mushrooms and beef. Heat a wok, cool the oil in the wok, add beef and stir-fry with cooking wine until the meat is slightly cooked, add mushrooms and stir-fry, add appropriate amount of soy sauce and salt, stir-fry for a while, add appropriate amount of boiling water, stew for 3 minutes, and leave appropriate amount of soup. Cook the rice porridge until the rice grains bloom, add the fried mushroom beef soup and cook for another 5 minutes. Add some salt, season with chicken essence, put it in a small bowl and sprinkle some chopped green onion on the porridge.

3. Method 3: Stems of water-soaked mushrooms are removed, washed, squeezed and shredded; Wash and shred beef; The japonica rice is washed clean; Chop onion and slice ginger for later use; Put mushrooms, beef and japonica rice into a pot, add 3 cups of water and cook with low fire until the meat is rotten and the rice is cooked; Add chopped green onion, ginger slices, lard, salt and monosodium glutamate and cook for another 3 minutes.