1. Soak the vermicelli in warm water in advance; wash the Chinese cabbage and cut into 4 cm long diamond-shaped pieces, wash the pork, mince, and slice the duck gizzards
2. Wash the shiitake mushrooms, remove the stems, and slice them
3. Break the yuba into small pieces, soak in water; peel off the winter bamboo shoots, blanch them, and cut them diagonally
4. Boil the shrimps until they change color, remove and drain
5. Cut the tofu skin into triangles; add starch, cooking wine, salt and chicken essence to the meat filling and stir well; put the mixed meat filling into the tofu skin, wrap it into a tofu bag, and tie it with blanched chives
6. Knock the eggs into a bowl, beat them, spread them into a pot and spread them into egg skins about 20 cm in diameter, then cut into thick strips; add vermicelli and yuba in the soup pot, boil over high heat and put in the soy sauce
7. Add hoisin sauce
8. Finally, add Haitian’s signature bibimbap sauce; stir well, spread other ingredients, cover the pot, and boil.
Tips:The ingredients can be added or reduced according to personal preference. If you like spicy food, you can add more bibimbap sauce!
