1. Prepare the ingredients!
2. Prepare spices.
3. Wash the rice several times, use corn oil with some water, and turn on the rice mode.
4. Finely chop the onion.
5. Potatoes, eryngii mushrooms, diced carrots, chopped green onion and ginger.
6. Fill the pot with water, add plum meat, peppercorns, and 2 slices of ginger to stir-fry.
7. After blanching, take out and rinse the blood foam.
8. Then cut into small pieces.
9. Stir-fry the diced meat over low heat for a while, and stir-fry until the oil comes out and ready to use.
10. Leave the bottom oil in the pot, add the chopped onion and stir-fry over low heat until the onion aroma is released.
11. Add star anise, bay leaves, rock sugar, green onions, and ginger to taste.
12. Pour in the eryngii mushrooms and stir fry a few times.
13. Pour the potatoes and stir fry a few times.
14. Pour in the diced meat and stir-fry for a few times.
15. Pour in the light soy sauce.
16. Soy sauce, add five-spice powder, stir fry and mix well.
17. Add appropriate amount of hot water, cover the pot and simmer for 15 minutes.
18. Reduce the amount of water and add the diced carrots. Cover the pot and simmer for 5 minutes.
19. Before serving, sprinkle a little salt to taste according to taste.
20. Mix the steamed rice and braised pork, and you can enjoy it.
Tips:Add a little oil when cooking the rice, and the cooked rice will taste more fragrant and distinct. The braised pork can be changed at will according to the ingredients you like. However, it is not recommended to lack onions, as onions are more flavorful. Leave a little bit of bibimbap in the last soup, it's really fragrant.
