Celery bacon vermicelli

Input Preparation: Bacon, Celery, soaked Vermicelli standby. p>

1. Because bacon is relatively salty, after cooking, but also into the water soaked for more than 1 hour, fully remove the salt inside, while allowing the bacon to absorb the water, so that the treatment, fried out of the bacon is not dry, not hard, chewy.

Prepare a handful of cleaned celery, melt the larger ones from the center, and then cut small sections for spare.

Three line peppers cut into slices with a diagonal knife, red peppers also cut into slices and put them together to add color to the dish, ginger cut into rhombic slices, scallions broken and cut into scallions standby.

2. After all the ingredients are ready, we start cooking, the pot of boiling oil, oil is hot, the bacon drain water into the pot for stir-frying into the soaked vermicelli ,

fried inside the fat oil, bacon frying after the oil out of the control.

3. pot to leave a little oil, put celery open high heat and stir fry 30 seconds, the celery fried raw, add a little salt into the bottom taste, stir frying salt, then add a little water, stir fry a few times can be out of the pot.

4. pot and then burn oil, oil is hot, pour into the onion and ginger stir fry a few times, pour into the green and red peppers stir fry, stir fry after the flavor, the celery and bacon poured into the pot.

5. Pour a little wine to fishy, add 2 grams of chicken powder, a little sugar to refresh, 5 grams of soy sauce, soy sauce 3 grams of soy sauce coloring is better, you can also use ordinary soy sauce, like to eat a little bit of spicy friends, and then open the fire quickly stir fry for 5 seconds, tasty celery bacon fans done.

Personal experience:

1.Bacon try to cut a little thinner, easy to remove the salt inside;

2.Bacon is more salty, boiled in the soft to be placed in the water soaked for more than an hour, fully remove the Inside the salt, while allowing the bacon to absorb water, so that the fried bacon is not dry, not hard, chewy;

3. The best choice of small parsley, no old tendons, crisp taste;

4.bacon to fully sautéed, sautéed out of the fat oil, or else eat more greasy mouth.