STEP 1/11
Cut the ham into thin slices and get ready
STEP 2/11
Shred cabbage, too
STEP 3/11
Carrots, onions, and cheongyang peppers. If you don't have carrots, you can skip them, but put in the cheongyang peppers. It helps with the greasiness. If you don't have it, use pepper instead!
STEP 4/11
This is how the ingredients are ready.
STEP 5/11
Please prepare it so that you can see the waves.
STEP 6/11
Making starch water: Add 1 tbsp potato starch, 2 tbsp water, stir well and let stand. Potato starch is savory and crispy when you put it in when you make rice with toppings.
STEP 7/11
Stir-fry 1 tablespoon olive oil, 1 tablespoon minced garlic, and Cheongyang red pepper in a frying pan. The spicy scent of chili peppers is also the belly of garlic scent. In Chinese, it is important to add spices and vegetables to the oil first to add the scent!
STEP 8/11
Can I have canned ham, please ~ If you stir it too much, the ham will break, so stir-fry it gently
STEP 9/11
Add cabbage and carrot and mix evenly, then add 2 tablespoons of oyster sauce and mix well.
STEP 10/11
As soon as the oyster sauce is well mixed, add 1 cup of water and simmer. If the cabbage gets less water as it cooks, stir the starch water well and put in a spoon. (When adding starch water, turn down the heat for a while.) If you put it in when it boils too much, it will lump. Starch coagulates immediately in heat.) I only put in a spoonful. The concentration is reasonable. Lastly, I'm done with sesame oil and sesame seeds!
STEP 11/11
When I put it on top of the rice, it's a great bowl of cooking!