Bacon:

(1) 1. Stir-fried bacon with garlic moss (Sichuan home cooking)

150 grams of semi-fat and lean cooked bacon, shredded, 250 grams of garlic moss cut into short pieces part. Heat the oil in the wok (the amount of vegetables you want to stir-fry) to high heat. Put the bacon and garlic into the pan and stir-fry quickly until the garlic is broken and crispy. Add salt and MSG and stir-fry.

(2), Braised peas with bacon (Sichuan home cooking)

150 grams of semi-fat and lean cooked bacon, diced, 250 grams of fresh green peas, add oil to the wok (fried vegetables (Measurement) and heat to medium heat, put the bacon and peas into the pot and stir-fry for a while, add water (the bacon and peas have just been drained), cover and simmer, add MSG, salt and ice starch to the pea cake, and remove from the pot.

(3) Stir-fried Blood Balls

Shaoyang people know how to do business, and those who make a lot of money in Hunan are Shaoyang people. Baoqing Blood Balls, also known as Blood Cake, is a traditional food in Shaoyang. The main raw material is tofu. First, use gauze to drain the water from the tofu, then crush the tofu, and then cut the fresh meat into dices or strips. Shape, mix with appropriate amount of blood, salt, chili powder, five-spice powder and a little sesame oil, sesame oil, monosodium glutamate, sesame and other seasonings, stir well, make into oval-shaped balls the size of steamed buns, put them in the sun for a few days, and then Hang it on the firewood stove and let the smoke dry. The longer the smoke is, the stronger the wax aroma will be. There is also an iron frame, and a stove is used to burn sawdust, chaff, chaff or charcoal under the frame to smoke and grill. This smoking method pays special attention to the heat and cannot be too fast or too strong, otherwise the taste will not be good. The meatballs can be eaten after being smoked and dried. But the most popular way to eat it is stir-fried.

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Preserved fish

A cooking method:

1. Soak the preserved fish in water for a period of time , wait until the fish is soft, drain it

2. Prepare the onions, ginger, garlic, and peppers

3. Pour in the oil, and when the oil is seven-quarters cooked, add the onions, ginger, and garlic to the pot. Saute until fragrant and take it out

4. Add oil, put the fish in, fry until golden brown, add the fried onion, ginger and garlic, pour some water, and take out the pot after the water boils

< p>Note: Because the wax fish has been salted during the production process, do not add too much salt during the cooking process

Second method:

Put the onion and ginger together Put the garlic fish in a steamer, add an appropriate amount of salt and oil, and steam over high heat for ten minutes

Generally, the best ways to eat it are steamed fish, fried bacon, and fried sausages. Later, I put these cured goods together and burned them with sharp peppers. It tasted great. Especially in summer, my family's appetite is not good, and they get tired of eating just a few kinds of vegetables. Cooking a plate of braised bacon on the weekend will definitely increase their appetite.

The method is as follows:

Soak about 400 grams of cured fish in water until soft, wash and cut into one-inch square pieces, wash and cut a small amount of bacon and sausage into slices. After the pot is heated, pour in an appropriate amount of cooking oil, add finely chopped dry peppers, ginger slices, and garlic, then pour in the cured fish and fry until both sides are brown, then add the bacon slices and sausage slices and stir-fry until they change color, add cooking wine, Stir-fry the aged vinegar, dark soy sauce, and white sugar until it turns color, add a little water, cover and simmer until cooked through, then add pepper, MSG, and green onions to serve.

This dish is fragrant, spicy, fresh, slightly sweet and sour, and everyone in the family said it tastes good.

Pumpkin steamed cured fish

Ingredients: 1 small pumpkin, 30 grams of cured carp, 10 grams of diced pumpkin.

Method: Peel off the lid at 1/3 of the pumpkin and take out the inner flesh. Soak the cured carp in water until it is moderately salty, wash and dice it, put it into a pumpkin cup with the diced pumpkin, and steam it in a pot until cooked. Cured fish, smoked fish or bacon, and bacon are all suitable for steaming with pumpkin

Small dry pot for cured fish

Ingredients: Cured fish, 1 dried string bean, red pepper and garlic sprouts

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Method: 1. Wash the cured fish first and dry the dried beans in warm water.

2. Boil the cured fish in water and rinse with cold water.

3. Place on the wok Add lard, ginger, dried chili peppers, and tempeh over high heat and sauté until fragrant. Add cured fish and dried beans. Add water, salt, monosodium glutamate, chicken powder, and light soy sauce. Cook for 15 minutes. Drizzle with a small amount of red oil and garlic sprouts. Yes.

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Curinated Chicken

Ingredients: A section of fresh yam, half a cured chicken, appropriate amount of ginger slices and green onions.

Method:

1. First chop the cured chicken into small pieces and make soup.

2. Peel and wash the yam, cut it into pieces and set aside. Note that yam is very rusty, so be sure to soak it in water beforehand, or cut it and put it in the pot immediately.

3. In the soup pot, add ginger slices and green onion segments, boil over high heat for 10 minutes, add yam, cook over high heat for 5 minutes, then boil over low heat for 2 hours, before removing from the pot Just add a little salt or seasoning according to personal taste.

Preserved Chicken Soup Hot Pot

Method:

Preparation of Ingredients

Marinate light-flavored preserved chicken, that is, do not store it for too long. The long cured chicken has a heavy flavor and no nutrition. After 2 days, use powdered ingredients, add salt, and evenly rub the cooking wine inside and outside the chicken cavity. Then, put it in a jar and compact it, line it up, and make more at a time.

Base soup

First make soup with pork leg bones, and then mix it with 1/3 of beef bone soup

Ingredients

< p>Dried shiitake mushrooms, soaked shiitake mushrooms, dried bamboo shoots, soaked bamboo shoots,

dried bracken, soaked bracken,

Spice ingredients

Scallions Try not to add onions and green garlic

That’s probably it! It’s something new that comes out without in-depth research.

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Pan duck

The method of cooking salted duck is also very particular. Before cooking, wash the surface layer of duck meat with warm water and soak it in warm water for more than 3 hours to reduce the saltiness and soften the duck meat. When cooking, use one fennel, one green onion, and three slices of ginger, and stuff them into the belly from the lower opening of the duck's wings. Then use a hollow tube about 6 cm long and insert it into half of the duck's anus to allow the soup to convection between the inside and outside during cooking. First boil the cold water in the pot, then put the duck into the pot after stopping the fire, so that the water soaks through the duck body, and fully pours into the duck belly from the opening. The duck should be kept warm in the water, cover the pot tightly, simmer in water at about 85 degrees Celsius for 40 minutes, replace the soup in the belly, and turn the duck over. At this time, boil the water to 95 degrees Celsius (i.e. a small boil), stop the fire and simmer for 10 to 20 minutes, then remove from the pot. The cooked duck must be completely cooled before cutting to avoid losing the oil and brine and affecting the taste. Cut off a piece of raw duck, then cut it into thin slices and steam it in a rice pot. It tastes very good when eaten this way.