Cooking Steps

1. 

   Step1:Stir the freshly cooked rice with a spoon to reduce the temperature. Cut the meat into thick slices and fry them with less oil until the two sides of the brown eggs are scattered. Stir fry the cucumber with salt and wash it with sal

2. 

   Step2:Find a fresh-keeping bag. Put a piece of luncheon meat into a spoon of rice. Shape it slightly by hand. Take a square plate or baking plate and put the rice down. When the luncheon meat leans on the right angle of the plate and then press the side of the plate for shaping, sometimes the rice will run away. The edge of the luncheon meat can be pulled down by hand... Then the four sides can be changed and pressed tightly by hand. If the luncheon meat box is still reserved, you can put it down Put the lunch meat in the fresh-keeping bag and put it into the lunch meat box. Pour in the rice and press it with a spoon. It's easie

3. 

   Step3:Take it out. Spread a thin layer of Korean hot sauce on the top of the rice. Spread the broken eggs. Put two slices of cucumber