The practice of bacon fried dried

1. Material list: a small piece of bacon, a few parsley, a bag of white jade dried (I use smoked dry instead), a two thorns, a few peppercorns, ginger two slices, the right amount of garlic (forgive me for not having garlic from the kimchi drag two slices of the number of), soy sauce in the appropriate amount of Old Godmother a small spoon, salt in the appropriate amount (can not be added), the peanut oil in the appropriate amount.

2. Preparation: bacon peeled and thinly sliced, celery cut into small sections, dried incense cut strips (smoked dry slices) with a small amount of soy sauce a little marinated for a little while, the two thorns cut into sections.

Take a cooking pot with water, water a little more, plus cut bacon cooked over low heat for 5-10 minutes, to remove the bacon itself too much salty flavor.?

3. Stir fry: add a small amount of peanut oil to the frying pan, when the oil is hot, add the cooked bacon slices, stir fry for a while, forcing out some of the grease on the bacon.

I like to fry the bacon until it is crispy and caramelized, so I didn't have the bacon fried out.

Add chili peppers, peppercorns, ginger, garlic, and a small spoon of Old Godmother, popping incense into the dried incense to continue to stir-fry, stir-fry until the dried incense color golden brown with a little bit of burnt edges, add celery, celery, celery breaks off the taste of the appropriate addition of a little bit of salt (bacon, soy sauce, and Old Godmother have a salty taste, be careful with the addition of salt).

PS. If you are lazy and don't want to cook when you put only a little bit of bacon, you can soak the bacon for a while in a bowl of hot water after slicing it.

PSS. If you even want to save a bowl of hot water, then the step of stir-frying into the dried vegetables and then add the right amount of water, simmer over low heat for 3-5 minutes, and then turn up the heat and continue to stir-fry.