Rich mellow flavor: steamed and smoked bacon(chun xiang nong yu la rou zheng xun gan )

Rich mellow flavor: steamed and smoked bacon

Introduction:

"It's a dish full of strong pyrotechnic aroma, with bright red color and spicy flavor. Before the food is eaten, the body is already warm for three minutes. Although bacon and smoked dry are both smoked ingredients, they are one meat and one vegetable, with different flavor. They are combined in the hot dance of fire, adding a touch of bright red to the monotonous winter. "

Production steps:

Step 1: scrape the surface stains of bacon with a knife and rinse it for use.

Step 2: soak soybeans, add appropriate amount of water to cook.

Step 3: Bacon, smoked, cut into thin slices, dry pepper, diced, garlic slightly pat, chopped chives.

Step 4: take a deep bowl, spread the soybeans and garlic on the bottom layer, dry the bacon layer by layer, spread them layer by layer, sprinkle with Douchi and pepper, pour in soy sauce, and add a little water.

Step 5: put into the steamer of SAIC and steam for 25-30 minutes in high heat. Steam until the fat part of bacon is transparent and soybeans are soft and rotten.

Step 6: mix well and sprinkle with scallion.

Materials required:

Bacon: 200g

Smoked: 100g

Soybeans: 50g

Douchi: 10g

Dried pepper: 3

Scallion: 1

Garlic: 2

Soy sauce: 10 ml

Note: because bacon is salty, soak it in warm water for a while before steaming.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Chun Xiang Nong Yu La Rou Zheng Xun Gan