There’s nothing spicy about it—Private Spicy Bibimbap Sauce
Overview
Private Bibimbap Sauce is spicy and nutritious. One bite will leave you with endless aftertaste.
Tags
Ingredients
Steps
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Ingredients 1: Minced pork, pickled vegetables, carrots, dried fragrant vegetables, shiitake mushrooms, green peppers, lotus roots, cooked white sesame seeds
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Ingredients 2: Chili powder, peanuts, green onions, ginger, garlic.
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Condiments: vegetable oil, star anise, cinnamon, fried fruits.
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Dice the pickles, carrots, dried sesame seeds, mushrooms, green peppers, lotus roots, scallions, ginger, and garlic and set aside.
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Wash the peanuts and drain them for two hours (this way the fried peanuts will not get old).
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Pour an appropriate amount of vegetable oil into the wok. When the oil is 70% hot, pour in the peanuts and fry.
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After the peanuts are fried, take them out. Use the oil used to fry the peanuts to fry the carrots, dried fragrant mushrooms, and lotus roots to reduce the moisture in the vegetables. After frying, take them out and set aside.
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Pour vegetable oil back into the wok, add scallions and ginger and fry until fragrant.
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Add appropriate amount of chili powder and stir-fry over low heat (if you like spicy food, you can add more chili powder).
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Stir constantly with a spatula to prevent burning.
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After the pepper is fragrant, add minced meat, star anise, cinnamon and fried fruits, stir-fry evenly and cook over low heat for 30 minutes, stirring constantly during this period.
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Add the pickled vegetables and continue stir-frying for 10 minutes.
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Add all ingredients except white sesame seeds and garlic, stir-fry evenly and simmer over low heat for 10 minutes.
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Remember to control the amount of oil to be consistent with the ingredients.
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Before serving, add white sesame seeds and garlic rice and stir evenly.
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Finished product.
