Bacon is a delicious Qiang dish, which belongs to Sichuan cuisine. This dish is golden in appearance. It is red and white inside. The color is very bright. An enticing appetite. In Sichuan, some people directly air-dry bacon in high places. Never smoked. The finished product is wind meat. It eats like bacon. The meat is bright red, moderately salty and smoky. Both wine and rice are suitable. Its position in Sichuan cuisine is definitely not lower than any other snacks or meat products.

Fried green pepper with bacon

1. Clean the prepared bacon first, then steam it in the pot for about 20 minutes, and then take out the bacon and cut it into thin slices.

2. Wash green peppers and red peppers, remove seeds, shred and cut into small pieces respectively, and wash and shred onions.

3. Heat the right amount of oil in the pot, stir fry the shredded onion and stir fry the bacon slices.

4. Stir-fry until the onion is almost transparent, and add the shredded pepper to stir fry.

5, add soy sauce, sesame oil, stir fry evenly out of the pot.

Fried lettuce with bacon

1. Slice lettuce and bacon and peel garlic.

2. Heat the oil pan, add garlic, add bacon, and stir-fry until the bacon begins to oil.

3. Add lettuce and a little water. Add some salt when the lettuce is almost ripe, and add some soy sauce if you like soy sauce. When the lettuce is cooked, it can be served.

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