Lard rice

Try the classic ancient early taste, lard bibimbap, which appeared in the first episode of the Taiwan version of the lonely gourmet!

Directions

Step 1

Let's cook rice first, three people's quantity and three glasses of water

Step 2

Three cups of rice

Step 3

Wash the rice and put it into the pot

Step 4

The choice of rice taste is Jin Dao, so as to ensure that the steamed rice particles are clear and the q-bomb is not sticky, and the lard rice is delicious.

Step 5

In the process of cooking, red onion crisp and sauce are made

Step 6

The raw materials we need are: red onion, lard, oyster sauce and soy sauce. I can't buy little red onions here, so I use purple onions. Cut the onions in half and then in half

Step 7

Cut into filaments

Step 8

Lard cooked in advance. I sell hand-made egg yolk pastry, so lard is always available at home

Step 9

Pour 2 tablespoons lard into the pot. Similarly, if you do more, you can add more lard

Step 10

Pour the shredded onion into the pot, reduce the heat and cook slowly. Keep it low. Don't fry it

Step 11

Fry until the water in the onion is consumed, and when it is golden, it can be out of the pot. Put the onion crisp and lard in a bowl and set aside

Step 12

Mix 2 tablespoons oyster sauce, 2 tablespoons raw soy sauce and 2 tablespoons purified water into sauce. I don't like too thick juice, so I mixed it with pure water. It won't be too salty

Step 13

Take the rice out of the pot, put it into a bowl, pour in an appropriate amount of juice and lard while it is hot, and then crispy with red onions