2, garlic fried bacon: cut a piece of bacon smoked at home, bacon cold water pot, cook for 20 minutes. Bacon can be cooked until it is transparent and fragrant, and then we take the cooked bacon to a basin and wash it with hot water. We wash carrots and garlic sprouts, pat garlic sprouts into flavor, cut them into pieces and put them on a plate for later use, and cut carrots into pieces with an oblique knife. Pat the garlic, put it with lobster sauce, and cut the red pepper according to your own taste. Cut the bacon into 3-5 mm thin slices, and separate the lean meat from the fat meat. Because the fat meat can be fried with some oil first, it is not greasy to eat. It is ok not to cut it separately and fry it together. If the fat meat needs to be fried, the lean meat will be particularly dry. The wok is slightly hot, add a little oil, add fat and stir-fry until the fat is transparent and the meat slices are rolled up. Add dried Chili, ginger slices and chopped pepper and stir-fry for a while, then add lobster sauce and garlic and stir-fry until fragrant. Then add lean meat and carrots and stir-fry until cooked, and then enlarge the garlic seedlings and stir-fry until broken. Add a little salt and chicken essence, because bacon itself is salty. Delicious fried bacon with garlic sprouts is out of the pot, and cooked pork is also delicious!
3. Fried carrots with bacon: cut a piece of fat and thin bacon, put it in a pot and boil it with cold water, and cook it on medium heat 15-20 minutes. On the one hand, it can moisten dried bacon, on the other hand, it can remove excessive salt from bacon. When cooking bacon, we can wash carrots and garlic sprouts and slice them obliquely. The carrots grown at home are not very nice, but they are delicious. Boil the bacon until it is transparent and rich, remove it and wash it. Slice fat meat and lean meat separately, shred ginger, mash garlic, and prepare a little lobster sauce. The wok is slightly hot, add a little oil, add fat and stir-fry until the fat is transparent and the meat slices are rolled up. Add dried Chili, garlic and ginger slices, stir-fry chopped Chili for a while, and then add lobster sauce to stir-fry until fragrant. Then add lean meat and carrots, pour in a little soy sauce and stir-fry until cooked. Then enlarge the garlic seedlings, stir fry until broken, and add a little salt to stir fry evenly.
4. Braised taro with preserved ribs: put the preserved ribs in the pot, add water to the ribs, boil them in water for about 10 minute, take them out and wash them. Dice onion, ginger, garlic, 4 diced onion, 3 diced garlic, sliced ginger, 3 dried peppers, chop ribs, and cut taro into hob blocks. The size can be cut according to your own preferences. (scald the taro in boiling water for about 1 minute, and then peel it with a peeler, so that your hands won't itch. If it itches a little, you can soak your hands in slightly hot water for a while. When chopping ribs, you can chop them into small pieces, which is easier to cook. Of course, those who like to stew for a long time can cut the size according to their own wishes. ) Heat the pan, add a little lard to melt, add minced onion, ginger and garlic, stir-fry dried Chili until fragrant, then add preserved ribs and stir-fry taro for a while. Stir-fry for about 1 min, add water to the ingredients, add a proper amount of soy sauce and salt, bring to a boil with high fire, and then simmer until the taro is soft and rotten. Stir-fry over high heat until the soup thickens. Or after the fire boils, put it in a pressure cooker, and then press it for about 15 minutes after filling with air, so that the preserved ribs are softer and rotten, and the taro melts at the entrance. Serve on a plate and sprinkle with chopped green onion.
5. Simply stir-fry bacon: slice the bacon and stir-fry it only with dried peppers. The fat in the fried bacon moistens the dried peppers. Add a little garlic sprout to add color, without any seasoning, because bacon itself has salt, so it is delicious. With white rice, especially the layered fragrant rice steamed from the old-fashioned rice cooker in the south, you can eat several bowls at once.