How to Make Korean Stone Pot Bibimbap?

Ingredients:
Main Ingredients:Rice 500g Egg One piece of Hu (Note: " " is likely a typo, corrected to "Hu" which might mean cucumber or another ingredient)Radish 50g Mixed Lettuce 30g Shiitake Mushrooms 20g Wood Ear Fungi 40g Cucumber 20 grams of Nai (Note: " " means "beef sirloin")Beef Sirloin 80 grams of Beef Sprouted Beans 20 grams of Dried Chinese Cabbage, 8 grams of Pickled Cucumber
Seasonings: Appropriate amount of sesame oil, salt, cooking wine, Korean chili paste Red Pepper Paste Appropriate amount Soy Sauce Appropriate amount
Steps:



Prepare the ingredients,Beef Sirloin Slice, pre-soak Huang Hua (Gold Flower) in water, slice shiitake mushrooms and oil lettuce.Radish Slice, cucumber slice.



2. Slice beef sirloin, add appropriate amount of soy sauce, salt, cooking wine, mix well, then pour 1 tablespoon of oil, marinate for 20 minutes.



3. Blanch oil lettuce, wood ear fungi, shiitake mushrooms, Huang Hua, and sprouted beans in water.Carrot Flower Cabbage (Note: " " means "Huang Hua Cai")



4. Heat oil in the pot to 70% hot, stir-fry carrot slices until cooked, remove. Continue with the remaining oil to stir-fry beef sirloin slices until cooked, then remove.Mince the beef and fry until cooked, then remove.