Ingredients: 500g bacon, 250g residue sea pepper.

Accessories: sugar 10g, a little mint leaves.

1, the residue sea pepper is wrapped in cotton cloth and put into a steamer, sealed and steamed in boiling water for about 15 minutes.

2. Steam until the remaining sea peppers are cooked and soft.

3. Choose half fat and half lean pork leg bacon and cut it into pieces 1 inch wide and 2 inches long. The thinner the better.

4. Pour the cut bacon into the pot, add appropriate amount of water, cover the fire, and cook the bacon for about 5 minutes until the bacon is cooked thoroughly. The cooked bacon is transparent amber, so you can poke it with chopsticks.

5. Open the lid and fry the bacon and dry it.

6. After frying the water, the oil in the bacon will explode, and the oil explosion is moderate. Don't overcook bacon.

7. Shovel the bacon on the side, pour in the residue sea pepper and stir fry quickly in the oil. It moves fast here, and the residue sea pepper can easily turn into a paste at the bottom of the pot. Stir-fry the residual sea pepper in oil, and then stir-fry the bacon evenly.

8. Pour in sugar and continue to stir fry evenly. White sugar can improve the salty taste of bacon and residual sea pepper, and it is indispensable in proper amount and quantity.

9. finally, put the plate and sprinkle with mint leaves to decorate. You can eat it.