Huang Lei Bibimbap with Lard Residue

Name: Huang Lei Bibimbap with Lard Residue
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 a catty Pork belly; 1/2 a catty Fatty; A handful Shallots; 1/2 onion; A handful of sesame; 3 spoons Soy sauce

by Paranoid sugar is the ultimate shaking S (from Tencent.)

5.0 (1)

Favorite

5

Difficulty

Normal

Time

30m

Serving

3

I had eaten it when I was a child and I didn’t eat it when I grew up. I wanted to eat it on a whim, especially the lard residue. Because the scallion noodles and lard bibimbap are relatively hot, but they are both delicious. Combine it, especially the meat residue is more fragrant and crispy

Ingredients

1/2 a catty Pork Belly
1/2 a catty Fatty
A handful Shallots
1/2 Onion
A handful of Sesame
3 spoons Soy Sauce

Buy on JD Buy on Amazon

Huang Lei Bibimbap with Lard Residue

1. Fatty fat, diced and set aside

2. Pork belly, peeled and sliced for later use

3. Heat in a dry pan, add the diced pork and stir fry to get the oil, then add the water that has not been covered with the hot water

4. After frying out only the diced oil, fish it out

5. Keep the oil and heat up, add the previously prepared pork belly slices and fry it crisply and remove

6. Prepare the shallots and onions, cut the shallots and dice the onions

7. Add shallots and onions in the frying pan and fry on low heat until golden brown

8. Pour the previous frying into a low fire and wait for the onions to fry until brown and remove

9. Prepare a bowl of rice, three spoons of light soy sauce, add a few spoons of the prepared oil residue and shallots, and finally sprinkle some white sesame seeds. The perfect lard residue bibimbap is ready.