100g bacon, bok choy (about 400g) 1 tree, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of cooking oil, salt to taste.

1, bok choy clean, the vegetable gang and leaves separate cut pieces.

2, bacon, cleaned and sliced.

3, put 1 spoon cooking oil in the pot, put the bacon stir fry, stir fry until the bacon slightly rolled up.

4, add 1 tablespoon of soy sauce, add 1 cooking wine spoon stir fry.

5, put the vegetable gang stir-fried flavor, put half a bowl of drinking water, cover the lid of the cup simmering.

6, stir-fry until the spatula can easily penetrate the vegetable gangs, into the vegetable leaves stir-fry break.

7, add the right amount of salt to taste.

Smoked bacon advantages and disadvantages

Advantages: bacon vacuum packaging, very clean. The use of hind leg meat, fat and lean proportion moderate, meat firm, natural color. The smoked flavor is full, not greasy and not firewood, very delicious.

Weaknesses: the meat skin is a little hard, when you eat, you can thinly cut a layer of meat skin There is also a point that the product packaging really needs to be strengthened, although the bacon is not affected but the box has been seriously deformed.