Hunan cuisine


As a conscientious daughter-in-law of Korean family, mixing rice, sauce soup, cold noodles and hot cabbage are all basic skills. Although I am a real sister in Chongqing, in order to let my husband eat pure Korean cuisine far away from home, these are all right, and my mother-in-law made Korean chili sauce seasoning, it is like Gods help! Stone pot rice mixing is actually very simple. The dishes can be increased or decreased according to their own preferences. The most important thing is to have special utensils and authentic Korean chili sauce, which is the authentic fresh ethnic flavor.

Food Material List

  • 1 Cooked white rice 3 bowls
  • 2 ground pork 100g
  • 3 Carrot 1 roots
  • 4 cucumber Half root
  • 5 Flammulina velutipes 100g
  • 6 Dry agaric 5, 6
  • 7 Dry yellow flower 10 roots

Operational steps

  • 1 Dry agaric and dried yellow flowers were foamed for half an hour respectively. After washing, agaric was shredded and dried.
  • 2 Wash carrots and cucumbers, peel cucumbers and shred them separately.
  • 3 Cut the roots of Flammulina velutipes and divide them into small clusters. Wash them three times in clear water, then drain them.
  • 4 After boiling, put a teaspoon of salt into a pot of water, then pour in Flammulina velutipes, agaric fungus and dried yellow flowers, boil for one minute, then filter and remove. Pour in proper amount of oil and salt, mix well and set aside.
  • 5 In another pot, add 2 teaspoons of cooking oil after hot pot, stir-fry minced meat for one minute, add 1 teaspoon of soy sauce to season, drain and fish out, leave oil in the bottom of the pot, then pour in shredded carrots and stir-fry for one minute, then remove the reserve.
  • 6 Take the stone pot, brush the bottom of the pot with a layer of fragrant oil evenly, spread the white rice flat in the pot, and then spread the spare ingredients on the rice in turn.
  • 7 Turn the stoneware into a medium heat and turn off the fire in a few minutes by smelling the burning fragrance of rice turning into the pot.
  • 8 Fry an egg and put it in the center of the stone pan (even if its not well fried, theres something wrong with it in the middle);
  • 9 According to your taste, sprinkle a few spoonfuls of Korean chili sauce and start mixing!


1. Carrot shredded is best fried with oil, because carrots are fat-soluble, nutrients can be absorbed by the human body after frying;
2. Stone pot after cooking is very hot, do not directly use your hands to carry oh, when placed on the table, remember to put cushions, otherwise your table will be pasted.
3. Fried eggs are a technical work. If you want to have a good shape, you must use auxiliary tools to be plastic. If you dont care, it doesnt matter. The taste is king.
PS: My eggs are fried up to ~ (> <) O ~

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