1. Wash pork
2. Wash the shallots and mustard
3. Pork chop stuffing
4. Oil gluten
5. The shallots and mustard are chopped and put into the pork filling
6. Add the cooking wine salt and stir evenly
7. Oily gluten pinch a hole
8. Stuffing into oily gluten
9. The meat is too much, so I threw it in together
10. Put the gluten in water and cook for about 20 minutes. It's almost the same. Pay attention to the water at any time, be careful to boil it dry
11. The bibimbap is delicious when finished
Tips:The amount depends on how much you can eat. It will not be counted as the filling. The excess oil and gluten can be cooked directly. The cut pig skin and fat can be put into the pot and cooked together with the gluten. After all, there is no oil from the beginning to the end. Why don't you add more oil and water soup. If you don't have too little or too little, the oily gluten skin will be dry and hard. The excess fillings will be cooked together. Although it will not look good and it will fall apart, the residue and soup bibimbap are super delicious.
