Bibimbap
1.
Wash all the vegetables, drain the water, and cut the red pepper, shiitake mushroom, and red cabbage into 3cm-long filaments, and cut the water-fat bracken into 3cm-long pieces.
2.
Wash the lean meat and cut into about 3 cm shreds, put it in a small bowl, add 1 teaspoon chopped green onion, 1/2 teaspoon minced garlic, 1 tablespoon soy sauce, a little sugar, 1/2 tablespoon sesame oil, 1/2 Tablespoon cooked sesame seeds, mix well, marinate for 10 minutes until tasty
3.
Wash spinach and bean sprouts, put them in a pot of boiling water and cook, remove, and over cool water
4.
Drain the bean sprouts and spinach, cut the spinach into approximately 3 cm long sections, put them in a container, add appropriate amounts of salt, sesame oil, and cooked sesame seeds, and mix well.
5.
Heat up the wok, pour in about 1 tablespoon of vegetable oil. After the oil is warm, pour in the shredded pork and fry it until it is cooked.
6.
Pour the oil in the wok until it is warm, put the colored peppers, shiitake mushrooms, and bracken in the wok and fry them, then add salt and sesame to taste and set aside.
7.
Put the hot rice in a stone pot
8.
Put all the processed vegetables neatly on the rice
9.
Pour a little oil in the pan to heat up, add eggs and fry until the egg whites are solidified, turn off the heat
10.
Put the fried eggs and chili sauce on the top, and finally put the stone pot on the stove and bake it over a low heat.
