Stir fried bacon(xiao chao la rou )

Stir fried bacon

Introduction:

"For bacon, I'm a novice. I'm not a novice who can only eat it. I can't tell the difference between bacon and bacon from northerners. I feel that this kind of meat has a smoky flavor and heavy salinity. The fried dishes satisfy my appetite. Since I can't tell the difference between bacon and bacon, I will classify this kind of wild boar meat with smoked flavor as "Bacon". The smoked bacon has a long taste. It's thick, deep and full of vicissitudes. It's like an old man. The dark, red and dry color is full of stories. "

Production steps:

Step 1: soak the bacon in warm water and clean it.

Step 2: slice the pickled bacon, shred the ginger, clean the garlic, and cut into sections for later use.

Step 3: pour vegetable oil into the pot, heat the oil, add shredded ginger and saute until fragrant.

Step 4: stir in 1 tbsp red oil bean paste and stir fry out red oil.

Step 5: pour in the bacon slices and stir fry over low heat.

Step 6: add a spoonful of cooking wine and continue to stir fry.

Step 7: when the bacon is soft, pour in the garlic stem and stir fry.

Step 8: wait until the garlic stems are soft, pour in the garlic leaves, turn off the fire, stir well, then out of the pot.

Materials required:

Bacon: right amount

Garlic sprouts: right amount

Red pepper: right amount

Vegetable oil: right amount

Cooking wine: moderate

Ginger: moderate

Red oil bean paste: right amount

Precautions: 1, bacon has salinity, need to soak in warm water to clean before cooking. 2. The stems and leaves of garlic seedlings should be put into the pot separately to prevent the leaves from being soft and rotten. 3. Because bacon has salinity, the amount of red oil bean paste should be appropriate.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xiao Chao La Rou