The practice of lard bibimbap

Ingredients: 300g pork suet, 300g rice, cooking wine 10g, star anise 1, 5g soy sauce and 3g chopped green onion.

The practice is as follows:

1. Cut pork suet into small pieces and put it into the inner container of the rice cooker.

2. Pour a small bowl of cooking wine, add an octagonal, and press the cooking button to heat until the cooking wine gradually evaporates and the pork plate oil boils out.

3. After the rice cooker jumps the heat preservation button, continue to press the cooking button and repeat it many times.

4. After the grease is basically dry, take it out and filter it. Pour into storage tank, cool and condense.

Fill the bowl with hot rice, dig a spoonful of lard and put it on the rice, then sprinkle with chopped green onion.

Lard bibimbap, also called lard rice in China and Hongkong, and lard rice in Taiwan Province, China, is the staple food that southerners often eat. In the past, people lived in poverty and didn't eat meat very often, so they used the residue left over from cooking lard to eat it directly, or made it into a dish. Compared with shark fin pilaf, lard bibimbap means poverty.