Stewed bacon with green radish(xiang wei nong yu de qing luo bo dun la rou )

Stewed bacon with green radish

Introduction:

"Every year, relatives and friends send a lot of bacon, including smoked and non smoked bacon. So after the new year, you can enjoy the delicious bacon. In summer, the taste is not so delicious. If you eat more, you will understand the difference between bacon and smoked bacon. Bacon means that the meat is cured and then exposed to the sun or dried by the wind. The main difference between bacon and bacon is that it has strong antiseptic ability, can prolong the storage time and add special flavor. Bacon is processed in December of the lunar calendar, so it is called bacon. Smoked bacon is red in skin and tender in meat. It has the same exterior and interior, bright color, mellow flavor, fat but not greasy, thin but not stuffed. It not only has unique flavor and rich nutrition, but also has a strong smoky flavor. Because the meat is smoked with cypress or firewood, mosquitoes and flies do not climb in summer, and it can be stored for a week in the dog days. Moreover, it has the functions of appetizer, removing cold and digestion. Smoked bacon has maintained the characteristics of good color, aroma, taste and shape, and has always been praised as "one family cooks meat, one hundred families smell"

Production steps:

Step 1: Ingredients: green radish, bacon, ginger, salt and chicken essence

Step 2: soak the bacon in cold water for several hours

Step 3: wash and cut into large pieces, wash and cut green radish into large pieces, and cut ginger into slices

Step 4: heat the pan, add the cut bacon, quickly stir fry and flatten out the oil

Step 5: stir fry until golden

Step 6: pour out the oil, add ginger and green radish

Step 7: stir fry for a while

Step 8: add cold water and bring to a boil

Step 9: pour it into the stew pot and bring it to a boil over high heat. Simmer over low heat for 50 minutes. Add salt to taste it. Add chicken essence to make it out of the pot. Generally, the bacon is salty, with very little salt. The meat is soft and tender, the bones are very loose, and the smell of bone marrow overflows

Materials required:

Bacon: right amount

Green radish: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: in the pot of stewing bacon, add enough water at one time, not in the middle; don't put salt early when stewing, and put salt when adding green radish, because the bacon is very salty, you must soak it in cold water for several hours, so that the salt taste is weak, and don't put too many seasonings, to keep the flavor of bacon. This kind of bacon soup can be stewed with bean curd, cabbage and vermicelli

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Xiang Wei Nong Yu De Qing Luo Bo Dun La Rou