My friend's hometown is Leshan, Sichuan. He went home on business a long time ago. When he came back, he brought some bacon from home and gave me two pieces. After thanking him, I forgot to ask him how to cook food when I left. One day at home, I remembered the meat given by my friend and tried to cook it. This kind of meat has less fat, is thinner and has skin. Dark appearance, strong smell of fire and smoke. Because I didn't know how to do it, I sliced it and fried it like ham, but although it was delicious after frying, the fleshy dry wood was hard to chew, salty and the smell of fire smoke was too unbearable. So I called him and asked him for advice. Today, I did it again according to his teaching method, and this time it was much better than last time. Share it with your friends.
This kind of bacon is rare in Yunnan. Although the dark color is inconspicuous, it tastes good. After being introduced by a friend, I realized that this kind of meat is called smoked bacon. It is made by washing and dicing high-quality pork, pickling with salt and some seasonings for a few days, drying for about a week, and finally smoking with cypress branches. It seems that this smoked bacon really took a lot of effort to make, and I would like to express my heartfelt thanks to my friends again!
Making a tutorial
[Fried bacon with green pepper]
~ need ingredients ~:
Ingredients: bacon 1.
Ingredients: 3 green peppers, 2 dried peppers, and proper amount of cooking oil.
-Start making-
Step 1: slice bacon. Put it on a plate for later use. Wash the green pepper and cut it into horse ears with an oblique knife. Cut the dried peppers into small pieces for later use. The meat is very beautiful and ruddy after being smoked.
Step 2: Pour the right amount of water into the pot. After boiling, put the meat slices in the pot and blanch for 20 seconds, then take them out and drain them for later use.
Step 3: Pour a proper amount of vegetable oil into the pot, stir-fry the dried pepper segments, and then stir-fry the green peppers together.
Step 4: Stir-fry the green pepper until soft, add a little salt and mix well. Pour in the sliced meat and continue to stir fry.
Step 5: Stir-fry until the meat slices are fragrant and oily, then turn off the heat and take out the pot.
A salty and delicious green pepper fried bacon is ready. Do friends find it attractive?
-The "I" Theory of Fried Bacon with Green Pepper-
Today, this dish cooked with green peppers is salty and fresh, tender, salty and sweet, and has a long aftertaste. After blanching the bacon, the smell of fire smoke has been much less, and you can still vaguely smell the fragrance of trees when frying. The taste is not as salty as last time, mainly because some salt was removed and some green peppers were absorbed when scalding. The overall feeling is that this production is very successful.
production skills
(1) Slice as thin as possible, so that it is easy to cook when frying, and the taste will be tender.
(2) Be sure to blanch in water before cooking, so that 1 can release the salt in the meat, (2) blanch to remove impurities on the skin surface, and (3) remove the smell of fire smoke. There is already water in the meat when it is fried, so it is not easy to fry.
(3) Stir-fry dried peppers and green peppers together. The function of dried pepper is to increase the spicy taste, and green pepper absorbs the salty taste, so it won't feel too salty to eat. Another function of green pepper is that it won't fry a lot of meat because of fire.
label
Bacon is a traditional local food in Sichuan and Chongqing. In the past, smart people in Sichuan and Chongqing preserved the meat for a long time in order to keep it from deteriorating and easy to store. After curing and smoking, the taste of meat has changed wonderfully and is extremely delicious, so this method has continued to this day. Do it yourself, it will always be delicious! I am Xiyang, please pay more attention to+comment. Thank you very much for your support and reading. Thank you!
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