1. Wash shiitake mushrooms, bean sprouts, carrots, bean sprouts, enoki mushrooms, slice shiitake mushrooms, dried fragrant slices, and shred carrots
2. Boil water in a pot, add enoki mushrooms, bean sprouts, shiitake mushrooms, carrots and blanch for 1 minute. If you like a little bit more cooked, you can blanch it longer
3. Put a little oil in the pot, add the fragrant and stir fry for a while
4. Put other ingredients in and stir fry, you can omit this step if you don’t like it, just to make the ingredients more fragrant
5. Put a little oil in the pan, beat in the eggs, and fry until cooked on one side
6. Put a layer of sesame oil on the inner wall of the stone pot
7. Filled with rice, compacted
8. Add the fried ingredients. Put the poached egg
9. Heat the stone pot with a low fire until it makes a sizzling sound, then turn off the fire
10. When you eat it with Korean bibimbap sauce, mix it together and use it
