Fried pork with Hakka Bacon(ke jia xian rou chao zhu na cai )

Fried pork with Hakka Bacon

Introduction:

"Zhupengcai" is the scientific name of Pengcai. In the old days, the folk believed that Ipomoea potaninii was a kind of wild vegetable with astringent leaves and earthy handle. It could not be served on the table. It was only suitable for pigs. It was said that sows could have more children after eating Junda dish. We call it "spoon dish" here. It tastes smooth, a bit like that agar dish, but the taste is different. There are many kinds of therapeutic benefits of "pig meat": tonifying the spleen and stomach, tonifying the middle and lower Qi, removing blood stasis and hemostasis, stopping dysentery, relieving intestinal wind and heat toxin, etc., but it has a bit of mud flavor. It needs to be fried with meat to make it fragrant, ha ha. My father-in-law took a piece of Hakka bacon, and I kept it in the refrigerator. It's just right to fry it. "

Production steps:

Materials required:

Potherb: one tree

Hakka Bacon: one piece

Ginger: right amount

Garlic: right amount

Salt: right amount

Oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ke Jia Xian Rou Chao Zhu Na Cai