Preparation: cut beef into 1cm square pieces, green onion into small pieces, and soak millet for 3 hours in advance;
1. Cut the butter into small pieces, put it into a pot and heat it until it melts;
2. Add beef and stir fry for 2 minutes;
3. Add chopped curry and scallion, and stir fry for 2 minutes;
4. Pour 200ml water, boil over high heat, turn to medium heat and cook for 15 minutes;
5. Pour in the soaked millet, add the pot cover, and cook for about 20 minutes;
6. Add coconut milk when millet becomes soft and big;
7. Continue to simmer for 5 minutes;
8. Mix in a little salt and pepper, stir well, heat over medium low heat until the soup is dry.