Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Wash the rice and soak it in water for ten minutes. Wash the blood with the drain. Drain and put in one teaspoon of cooking wine, one teaspoon of oyster sauce, half teaspoon of raw soy sauce, half teaspoon of old soy sauce and ginger onion. Mix well and then marinate.

3. 

   Step3:One third of the onions are diced. The potatoes are peeled and diced.

4. 

   Step4:Take the casserole and heat it in a teaspoon of cooking oil. Pour in the onion and stir fry until fragrant. Then pour in the potato and stir fry for one minute.

5. 

   Step5:Pour in rice soaked and drained. Add One point one Cup of hot water (ratio of rice and water after soaking 1- One point one ）。 Boil over medium heat and turn to medium low heat. Cover and cook for about 5 minutes until the water in the pot is basically dried.

6. 

   Step6:Turn off the heat. Lift up the inner pot and put it into the outer pot. Cover the outer pot. Carry out the no fire braising procedure. Ten minutes.

7. 

   Step7:Ten minutes later, remove the ginger and scallion from the pickled Zipai. Open the stewing pot. Spread the Zipai on the rice. Pour in the marinated juice at the bottom of the bowl. Quickly cover the inside and outside of the pot. Continue to stew for ten to fifteen minutes. Open the lid. Pour a bibimbap juice and it will start.