Miso-flavored Bibimbap Sauce

Name: Miso-flavored Bibimbap Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lean Pork; 1 piece onion; Some salt; Some Korean Hot Sauce; 1 tablespoon Oyster sauce; Some oil; 1 tablespoon Soy sauce; 1 tablespoon Zhu Hou Sauce; Some Water starch

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The hot weather is uncomfortable, cooking is the most troublesome thing, but people always have to eat, and many people feel dizzy when they hear of cooking. Then recommend a convenient, fast, simple and delicious sauce for everyone to eat! Cooking a pot of rice and eating with this meat sauce saves time and trouble, and there is no risk of being dizzy in the kitchen. It takes a short time and a bowl of hot and fragrant sauce can be eaten with rice, which is very suitable for busy people. City people, and people who don’t want to cook in summer! "

Ingredients

500g Lean Pork
1 piece Onion
Some Salt
Some Korean Hot Sauce
1 tablespoon Oyster Sauce
Some Oil
1 tablespoon Soy Sauce
1 tablespoon Zhu Hou Sauce
Some Water Starch

Miso-flavored Bibimbap Sauce

1. Preparation materials: diced pork with cooking wine, salted for a while

2. Cut the onion into small cubes and set aside

3. Minced ginger

4. Prepare sauces: soybean paste, chuhou paste, Korean hot sauce,

5. Heat up the frying pan

6. Pour in the marinated diced pork and stir fry

7. Fry until the diced meat is golden brown and fragrant, pour in the diced onion and stir fry evenly

8. Add 1 tablespoon of soybean paste, 1 tablespoon of Zhu Hou sauce, 1 tablespoon of Korean hot sauce to taste

9. Add a tablespoon of five-spice powder

10. Add boiling water, boil, submerge the minced meat with the amount of water, simmer for about 30 minutes, add salt according to your preference.

11. Add boiling water, boil, submerge the minced meat with the amount of water, simmer for about 30 minutes, add salt according to your preference.

Tips:
1. All kinds of sauces are salty, so add a small amount of salt

2. The pickling time should exceed 30 minutes. It's best to cook and eat it now, if you make more, you can store it in an airtight bowl. The shelf life of the refrigerator is 3 days, and the freezer is one month.