Chinese Food
The taste of Japanese style pig's pilaf
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The delicious fried muscles are soaked in the medium-sized egg juice. It's super satisfying to add the sauce.
Cooking ingredients
Cooking Steps
Step1:Slice the inner muscles into 1.5cm thick slices. Personally, I like to mix the rice with sushi vinegar, sesame oil and sesam
Step2:Marinate with a little salt and black pepper for 15 minute
Step3:Put it in the fresh-keeping bag. Use a hammer to loosen it
Step4:Take a picture of raw mea
Step5:Dip in the eg
Step6:Last roll up and wra
Step7:Put it in the oil pan and fry it until golden (or air fry it
Step8:Shredded onion, add Japanese soy sauce, flavoring, sugar, boil over low heat, slightly dens
Step9:Put in the fried pig scratc
Step10:Break up an egg. Don't break it up. Just separate it a little bit
Step11:Sprinkle the egg on the pig. Cover the pot and turn off the fire 30 seconds later
Step12:On ric
Step13:Sesame seawee
Step14:Open to ea
Cooking tips:I like the egg liquid in 67 minutes. The bibimbap is slippery. If you don't like the raw one, you can cook well and have skills.
