Shiguo roast pork bibimbap
Ingredients: salt,spinach,bean sprouts,carrots,mushrooms,Flammulina velutipes,pork belly,sesame oil,color pepper,kimchi,white rice
Recipe Recommendations
- pork belly appropriate amount
- spinach appropriate amount
- carrots appropriate amount
- color pepper appropriate amount
- mushrooms appropriate amount
- bean sprouts appropriate amount
- Flammulina velutipes appropriate amount
- kimchi appropriate amount
- white rice appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- mix
- half an hour
- ordinary
Steps for Shiguo roast pork bibimbap
1
Spinach, bean sprouts.
2
Colorful pepper.
3
Kimchi.
4
Pork belly.
5
Shred other side dishes except spinach, bean sprouts, and mushroom mushrooms.
6
Put the pork belly in a pot of hot water and then slice it.
7
Heat the oil in the pan and saute the ginger and garlic until fragrant. Add the onion and fragrant Pork belly.
8
Stir fry until the meat is oily and add soy sauce, hot sauce, rice wine, and stock. The soup is thick and served.
9
Pour water in the pot and blanch all the dishes separately. Add a little salt and sesame oil.
10
Spread the rice with a layer of sesame oil in the stone pot.
11
Pour the boiling gravy on the rice.
12
Remove the eggs from another pot and place the meat and kimchi on the rice (for a good presentation), then add the other dishes. Finally, place the eggs in the middle.
13
Just heat the stone pot to make a sizzling sound. Finally sprinkle with cooked sesame seeds.