How to make squid stone pot bibimbap for a novice cook?

In Korea, bibimbap is a must-eat for every meal. Rice is mixed with various ingredients and you can eat it however you want. Nowadays, bibimbap is also popular in China and is loved by the public. So, how to make squid bibimbap the best?

Ingredients

Ingredients: 100g squid tentacles, 30g bean sprouts, 30g leeks, half a carrot, 2 slices of purple cabbage, 1 egg, 30g bracken, and some rice.

Seasoning: appropriate amount of sesame oil, 10 ml cooking wine, appropriate amount of salt, 30 grams of Korean bibimbap sauce.

practice

1. Soak dried bracken in warm water until soft (2-3 hours), then cook in a pot (20-30 minutes).

2. Prepare the ingredients. Wash and cut the squid into sections. Prepare the rice in advance.

3. Clean the stone pot, add appropriate amount of sesame oil and brush it with it. Heat the oil in the wok and pour in the squid tentacles.

4. Add cooking wine and stir-fry until it changes color and becomes firm, then add a little salt.

5. Take out the squid and pour away the water. Wash and cut the leek into sections, cut the bracken into sections, and cut the carrot into shreds.

6. Add a little sesame oil to the pot, pour in the bean sprouts and stir-fry until cooked. Then add the bracken and stir-fry for a while and serve.

7. Then stir-fry the carrots and leeks. Put the rice into a stone pot and heat it over medium-low heat for 3-5 minutes.

8. Place all the ingredients on the rice, cover and continue simmering on low heat for 3-5 minutes.

9. Take another pot and add a little oil, beat the eggs and fry until the egg white solidifies, then turn off the heat. Put the fried eggs on the stone pot and serve. When eating, add some bibimbap sauce and mix well.

10. The bracken must be soaked until soft and then cooked before it can be eaten.