Korean-style rice bibimbap with pork belly

1. Wash the pork belly, slice it, add cooking wine, salt, soy sauce, and marinate with a little sugar for 15-20 minutes.(Other ingredients can be prepared at this time), heat the pan, add a little oil until there is slight smoke, add the meat slices, and fry until both sides are cooked and slightly curled.

2. Wash carrots, cucumbers, and purple cabbage and shred them

3. Put the mushroom, carrot, and purple cabbage in boiling water and blanch them in turn. Put a little salt in the water and blanch them until they are done.

4. At the bottom of the pot, apply a layer of sesame oil to the edge of the pot, add white rice and smooth it down (not too tight, it is best to microwave the leftovers first)

5.、Put the vegetables and pork belly on the rice and heat it until it is stuffy (because my pot is transparent, it will be nice to see that the rice is slightly burnt at the bottom)

6. When cooking, fry an egg. When omelting, don't fry it on the opposite side. It's best to make it semi-rare (my level of omelting is too poor, and the eggs are spun in the microwave)