Pickled bacon is also called wind-blown meat. I remember when I was a chef, I was in Anhui. Local people especially like to eat bacon, fried bamboo shoots, stewed old duck, bacon tomato pot and so on. Generally, northerners like this kind of bacon, while southerners like it. In fact, the practice is similar. One is to pickle directly with kang, and the other is to blow with wind. Everyone knows that the weather in the north is dry and windy, so it is the most important. Wash the germ rice, soak it in 1.3- 1.5 times of water 1 hour, slice the bacon and braised beef respectively, and shred the ginger for later use. Take a casserole and brush a thin layer of lard on the bottom of the pot. Pour the soaked germ rice and water into a casserole, boil it over medium heat and simmer it over low heat. When stewing rice, mix some juice, soy sauce, oyster sauce, boiled water, a little sugar and a little pepper. Wash broccoli and break it into small pieces for use. Simmer for 10 minute, open the lid, sprinkle a little shredded ginger, add bacon and beef in turn, beat in eggs, cover again and simmer for five or six minutes. Don't open the lid, continue to stew for about ten minutes. Add the stewed rice to the scalded broccoli, pour in the prepared juice and mix well.

2. Preparation materials of bacon vegetable rice: rice is washed clean, soaked in clear water for 30 minutes, rape is washed clean, washed rape is cut into pieces, bacon is washed and cut into pieces with boiling water, no oil is put in the pot, bacon is stir-fried with low fire until bacon is oily, excess oil is poured out, rape is cut into pieces and stir-fried, the soaked rice is put into the pot, and then the fire is turned off.

3. soak the meat in the sauce. This is very simple. First, wash the meat, cut it into thin slices, soak it in warm water for three hours, then take it out of the pot and start frying. Fry it slowly with low heat, and it will almost smell fragrant. You don't need to fry it too hard. Then mix a sauce with sugar and ingredients, eat it, chew it slowly in your mouth, and you won't know until you eat it.