How to make lard bibimbap, the flavor is very fragrant, the family ate very happy?

Traditional lard bibimbap, must inevitably end up dripping into the spoonful of bead oil. It can be said that the reduction of the bead oil lard bibimbap is no soul, the next side of the system to do it

first step

lard bibimbap main material; leftover rice moderate amount of fat pork moderate amount of lard moderate amount of lard residue moderate amount of old brown sugar (bead oil) 25 grams of Fukushima (bead oil) 3-4 grams of five spice powder (bead oil) 10 grams of cold water (bead oil) 100 grams of processing technology:

First boiled lard. Fatty pork slices, low heat in a pan and fry slowly. Fry through one side and then turn over and fry again over low heat. Fry the fat meat out of both sides of the golden lard residue. Fish out the lard residue reserve. Reserve the lard. Next, boil the lard. Pour cold water into a small pot, put in the old brown sugar, bring the water to a boil and cook over low heat until the old brown sugar dissolves.

Step 2

Add foo ching. Add the five-spice powder. (At the time of the photo, we didn't have five spice powder at home, so we temporarily replaced it with five spice baking mix) Keep simmering on low heat. The second half to use a spoon to constantly mix and simmer until the liquid is thick, with wall-to-wall practical effect. The bead oil will be simmering, pour it out and set aside.

Step 3

Wok frying pan pour into the appropriate amount of lard, high heat until fifty percent hot, close the fire, pour into the leftover rice, (photo home no five spice powder, temporary with five spice barbecue material instead) has been a small fire simmering slowly. The second half of the use of a spoon to constantly mix, simmer until the liquid is thick, with wall-to-wall practical effect. Scatter with a spoon. Drizzle in the appropriate amount of soy sauce, stir-fry over low heat. Wind up mixing and stir-frying the white rice, put a few slices of lard residue on top. Drizzle in a spoonful of bead oil. Bead oil penetrate into the white rice. Tips

Lard can not cut very small pieces, or later will be fried off the refrigerated lard must be put into the refrigerator, pour into the leftover rice, with a spoon to scratch. Drizzle into the appropriate amount of soy sauce, small fire mixing and stir frying well. Wind up mixing fried white rice, put a few slices of lard crumbs on top of it is best to eat it within 1 week. Usually burn vegetables and so on can use lard, very fragrant above is the processing of lard bibimbap, warmly welcome to fill, like you then understand and leave a comment, your attention and evaluation is power.