Stewed carrot with bacon skin(la rou pi dun hu luo bo )

Stewed carrot with bacon skin

Introduction:

"Every year around the winter solstice, every household in Hubei has to buy meat and fish, and they are busy making all kinds of cured meat, such as cured chicken, cured duck, cured fish and cured meat. Hubei people's cured meat is different from Hunan people's, which is usually air dried. After ten and a half days of airtight salting with salt, the jar is lifted and hung to dry on a fine sunny day. When eating, cut a section down, wash and slice, and stir fry with other ingredients. It has a unique flavor and a strong waxy aroma. Pickled bacon usually has skin. After eating bacon, the skin under the slice is washed and steamed, or the dishes are also delicious! "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash radish and cut into diamond shaped pieces; wash garlic and cut into sections; wash green pepper and cut into pieces.

Step 3: cut the bacon skin into small pieces and wash it; steam the rice together for a while.

Step 4: cut the steamed bacon skin into small pieces.

Step 5: heat the oil in the pan and add garlic.

Step 6: pour in the wax skin and stir well.

Step 7: add a little cold water and cook for 10 minutes.

Step 8: pour in carrots, stir fry with salt and cook for 3 minutes.

Step 9: add green pepper, adjust the flavor, cut raw, then put on the plate.

Materials required:

Bacon skin: 1 bowl

Carrots: 2

Garlic: 2

Green pepper: 2

Oil: 1 teaspoon

Salt: a little

Note: 1, bacon skin is relatively dry and hard, steam for a while and then burn, it is easier to cook rotten. 2. It's delicious to boil carrots with the oil of steamed bacon skin.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : La Rou Pi Dun Hu Luo Bo