Bibimbap
1.
Prepare the ingredients first, cut the lean meat into shreds, add starch, cooking wine, and a little salt, stir and let stand for ten minutes, then put it in the pot and fry it out, and cut the vegetables into shreds.
2.
Soak the rice for half an hour, and then pour it into a stone pot. The amount of water is half of a small section of your finger.
3.
Put the lid on, fire up first, and turn to medium fire when smoke comes out
4.
After ten minutes, place the ingredients prepared in 1 evenly on the rice, cover with a lid and turn to a low heat, and turn the stone pot appropriately to heat evenly
5.
After another ten minutes, use a spoon to pick 30 grams of bibimbap sauce and place it evenly on the dish, then beat in an egg, close the lid and wait for five minutes to turn off the heat
6.
Once the rice is served, remove the lid and stir the bibimbap evenly with a spoon.
Tips:
1. Since the sauce is already given, there is no need to add any other seasonings;
2. The heat is very important. First, high heat, medium heat, and low heat at the end. When the rice is almost cooked, it will not change after turning to low heat;
3. The half-cooked eggs are extremely final, and they will be fully cooked when they are stirred at the end;
4. The rice must be soaked for half an hour first, this is to make it more cooked later;
5. Close the lid except when you open the lid when adding ingredients.
