Fried bacon with garlic sprouts(suan miao chao la rou )

Fried bacon with garlic sprouts

Introduction:

"Bacon is produced in the north and south of China. It has its own characteristics due to different producing areas and processing methods. The famous varieties are Cantonese bacon, Hunan bacon and Sichuan bacon. They are rich in aroma, taste and nutrition. Garlic seedling is rich in vitamin C, protein, carotene and other nutrients. The capsaicin it contains has the function of eliminating food accumulation. In addition, eating garlic seedling can effectively prevent influenza, enteritis and other diseases, and has a certain protective effect on cardiovascular and cerebrovascular diseases, which can prevent thrombosis and protect the liver. It's the time of year for smoked bacon again. Walking on the road, the air has a faint smell of burning pine and cypress branches. The cured meat is fragrant. We'll have fried bacon with garlic sprouts tonight. "

Production steps:

Step 1: cut scallion, slice ginger and garlic, pepper, dried pepper, Pixian Douban and sugar.

Step 2: clean and cut the garlic seedling into sections. Pay attention to separate the white roots from the green leaves.

Step 3: peel the bacon (I don't like it because the skin is a little hard) and cut it into slices of uniform thickness.

Step 4: add a little base oil into the hot pot, heat the oil, add the meat slices and stir fry over low heat until the oil comes out. My bacon is too fat, so it's fried with a lot of oil.

Step 5: stir in the right amount of Pixian Douban and stir fry the red oil.

Step 6: pour in onion, ginger, garlic, Chinese prickly ash, dried pepper and stir fry until fragrant.

Step 7: change the heat, pour in the white roots of garlic seedlings, stir fry until broken.

Step 8: add the green leaves of garlic seedlings, mix in cooking wine and sugar, and turn well.

Step 9: turn off the heat, add chicken essence and start the pot.

Materials required:

Bacon: right amount

Garlic sprouts: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Pixian Douban: moderate

Cooking wine: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: PS: 1, about the side dishes, really arbitrary, you can use garlic seedling, you can use green pepper, you can use garlic moss, you can use onion, you can use carrot, you can use dried bean, as you like. 2. As for seasoning, I put Pixian Douban this time. If you like, you can also put soy sauce, vinegar, or Douchi, or nothing at all. Each has its own taste and tastes the same. 3. If you don't like spicy food, you can skip pepper and chili. 4. Bacon is already very salty, so bean paste or refined salt must be put less, according to personal taste. 5. Don't fry the garlic for a long time. If it's too soft, it won't taste good. Just cut it raw. When it's time for the flavor of cured meat, stir fried cured meat with garlic sprouts. O(∩_ ∩)O

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Miao Chao La Rou