"Let's make a beef rice bowl."

She pondered for a moment and quickly came up with an idea: "Luckily, I still have some pickled bamboo shoots I made before."

"Sour bamboo shoots and beef over rice, delicious and perfect with rice."

Rella volunteered to get the pickled bamboo shoots, but Ling Miao stopped her and told her to also get some pickled peppers.

Once all the ingredients were ready, Ling Miao rolled up her sleeves and placed the cleaned pots and pans on the stove to preheat them.

Heat the oil and add the marinated beef. The dark red beef is immediately scalded by the boiling oil and quickly turns darker.

Ling Miao stir-fried the beef for a few seconds before serving it from the pan.

If cooked for too long, the beef will become tough.

Now comes the main event.

Pour the prepared minced garlic and chili peppers into the pot. The boiling oil, upon contact with the hot garlic and chili peppers, quickly releases a spicy aroma.

Once the pickled peppers are added to the pot, a strong, tangy aroma quickly fills the air.

Everyone was captivated by the wonderful aroma, and felt that most of their fatigue had disappeared.

They all crowded around, watching the stir-fried pickled bamboo shoots and beef in the pot.

The pickled bamboo shoots were already in the pan, sizzling in the oil. The moment the oil touched the bamboo shoots, a strong, bubbling sound erupted.

As the tangy aroma fills the air, the moisture contained within the pickled bamboo shoots is abruptly released by the boiling hot pot, rising rapidly as steam.

Ling Miao poured the prepared beef into the pan, quickly stir-fried it a few times, added some simple seasonings, and then served it over the rice that had been prepared beforehand.

The snow-white, translucent rice resembles a snow-capped mountain, and suddenly a layer of rich, dark-colored pickled bamboo shoots and beef is laid on top. The aroma of sourness and spiciness fills the air, and the spicy fragrance quickly and irresistibly rushes into everyone's nose.