Hunan Cuisine: Fried Taro with bacon(xiang cai la rou chao lao yu tou )

Hunan Cuisine: Fried Taro with bacon

Introduction:

"Taro has a high starch content. It can be eaten as a dish or a meal. As soon as the Lunar New Year is approaching, people begin to smoke cured meat. The meat made in this way can be preserved for a long time. Because this kind of bacon is usually made in December, "Bacon" also gets its name

Production steps:

Step 1: peel and slice taro.

Step 2: salt for 15 minutes and wash.

Step 3: put the steamer on the fire, add water to boil, add taro and bacon, steam for 5 minutes, take out taro, steam for 5 minutes, take out bacon.

Step 4: cool the bacon and cut into pieces of the same size as taro; wash the garlic and pepper and cut into horseshoe slices.

Step 5: put the pot on the fire, heat the oil, stir fry the garlic and pepper.

Step 6: pour in taro, add the soup of steamed bacon and stir fry until delicious.

Step 7: add bacon and seasoning with salt.

Step 8: continue to stir fry evenly, sprinkle with garlic leaves, turn a few times, then out of the pot.

Materials required:

Bacon: right amount

Taro: moderate

Garlic sprouts: right amount

Red pepper: right amount

Salt: right amount

Edible oil: right amount

Note: salting can make the taro taste better.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang Cai La Rou Chao Lao Yu Tou