Stir fried bacon skin(xiao chao la rou pi )

Stir fried bacon skin

Introduction:

"When I was a child, my mother would make a lot of bacon every year, but the skin would become very hard. Every time my mother would save up the skin. After eating the bacon, she would put the skin together and cook it up. It was delicious and soft."

Production steps:

Step 1: prepare materials

Step 2: wash the bacon skin and boil it in boiling water for 3-5 minutes to remove the dirt on the surface.

Step 3: put the right amount of water into the pressure cooker, cover the skin, and then put in the washed skin.

Step 4: cover the meat and cook it in high heat until SAIC, then cook it in low heat for about 30 minutes until the skin of the meat becomes soft (use chopsticks to insert and wear it).

Step 5: cut all the green peppers and garlic.

Step 6: cut the pressed skin into strips.

Step 7: heat the pot over high fire, add proper amount of oil, add green pepper and garlic and stir fry for 1 minute.

Step 8: pour in garlic stalk and skin and stir fry for a while.

Step 9: add appropriate amount of salt chicken powder and stir fry quickly (don't put too much salt, because bacon skin itself is salty).

Step 10: add garlic leaves, a little soy sauce and water, stir well, then out of the pot.

Materials required:

Bacon skin: appropriate amount

Green pepper: right amount

Garlic: right amount

Garlic: right amount

Salt: right amount

Chicken powder: right amount

Note: the skin of meat is put for a long time, so be sure to clean it before cooking. If you don't have a pressure cooker, you can cook it directly until the chopsticks can be easily inserted. The ingredients can be matched according to your own taste. Don't put too much salt, because bacon skin itself is salty. Try the flavor before leaving the pot, and season according to your own taste.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiao Chao La Rou Pi