Sauteed Preserved Pork with Pickled Turnip(luo bo gan chao la rou )

Sauteed Preserved Pork with Pickled Turnip

Introduction:

"Well, I know my bacon is too fat, but I can't help it. The rest of the bacon is so fat. I can't make all of them into oil. Fortunately, with dried radish, it doesn't taste too greasy. The dried radish is a gift from a friend. It comes from Qianjiang District, which is far away from the main city of Chongqing. It has a typical farmhouse flavor. The salty and sweet tastes are just right, and it retains a lot of water. It tastes "crunchy" and fragrant. In Chongqing, it's very delicious to use this kind of dried radish to stir fry twice cooked pork, but I used it to stir fry bacon first today. O(∩_ ∩) O fried pot with onion, ginger and garlic, pepper and millet pepper to add a little spicy - this is purely a personal hobby - in addition, put a little cooking wine to go fishy, put a little sugar to make fresh, and add a little salt, there is no other seasoning. The smoked flavor of bacon is very fragrant, isn't it? ^_ ^”

Production steps:

Step 1: dry clean the radish (soak it in water for 20 or 30 minutes if it is dry) and drain the water.

Step 2: cook or steam bacon, cool and slice. (you can also slice and fry without boiling or steaming, but the taste will be harder, especially the skin.) Change scallion, ginger and garlic into knife, cut millet and pepper into rings, and set pepper aside.

Step 3: hot pot cold oil, less oil, because bacon will be out of oil. Heat up the oil and stir fry the sliced meat until the fat spits out the oil.

Step 4: add onion, ginger, garlic, Chinese prickly ash, millet pepper and stir fry over low heat.

Step 5: change the heat, add dried radish and stir fry.

Step 6: stir in a spoonful of cooking wine and stir well. Then add a little sugar and salt. Stir in a spoonful of water and stir well.

Materials required:

Bacon: right amount

Dried radish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Note: PS: 1, about seasoning: onion ginger garlic fried pot, pepper, millet pepper increase spicy (this is a personal hobby), cooking wine to fishy, sugar fresh, no other seasoning, because I feel the smoked flavor of bacon has been very fragrant_ ∩)O。 Of course, you can also add extra fresh soy sauce to add color, or vinegar chicken essence to your taste. 2. Bacon will taste soft after boiling or steaming. If it is not boiled or steamed, it will taste hard. 3. If the dried radish is relatively dry, it can be soaked in water in advance. In addition, the base oil should be appropriate, because bacon fat will vomit oil. 4. Dried radish and bacon are salty, so salt must be appropriate. Well, the bacon is too fat. You'd better eat less. O(∩_ Fried bacon with dried radish.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Luo Bo Gan Chao La Rou