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

150 grams of semi-fat and lean cooked bacon, cut into shreds, and 250 grams of garlic moss cut into short sections. 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 (amount of vegetables to stir-fry) Bring the 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 until the pea cake is cooked, add MSG, salt and ice starch, and remove from the pot.

3. Stir-fried bacon with winter bamboo shoots

There is a dish in Hunan cuisine called "fried bacon with winter bamboo shoots". Foreigners who come to Hunan in winter always want to try it. It is said that the credit for his fame will still go to Zeng Guofan.

Although the origin of eating bamboo shoots can be traced back to at least three generations, the use of fresh winter bamboo shoots in dishes is certainly not easy to say now. In the past, it seemed to be the specialty of Hunan cuisine. The winter bamboo shoots used in foreign recipes are actually Magnolia slices, also known as dried winter bamboo shoots. As a unique specialty of central Hunan, magnolia slices have been exported for hundreds of years. In the Qing Dynasty, they even became a rare tribute to the imperial court. This first involves the special technique of digging winter bamboo shoots. This ability of the Hunan people was once very famous, and even somewhat mysterious. I once heard an exaggerated statement from friends in the north: Hunan people’s eyes have supernatural power and can see through the surface of the earth to see deep places. Things in the soil, so wherever there are traces of these people, the underground treasures in that area will never be left. The purpose of digging winter bamboo shoots is basically to maintain the bamboo forest. According to experience, this kind of bamboo shoots will not only fail to grow into good bamboo, but will also consume a lot of nutrients and affect the growth of the bamboo forest in the coming year. Secondly, it is for early adopters. Due to the temperature of the ground, winter bamboo shoots often grow in places with deeper soil layers. Most people cannot see it on the ground. This requires experts who have planted bamboo for many years to identify the direction of the big bamboo roots in the soil and find the location of the winter bamboo shoots through observation. , without damaging the bamboo roots, and taking out the fat rat-like bamboo shoots completely. Of course, if the bamboo forest is not your own, you can also dig and dig randomly.

As for bacon, as Mr. Liang Shiqiu said, "Hunan's bacon is the most famous," and Xiangtan is especially outstanding. It is appropriate to quote an article by Mr. Liang Shiqiu: "I went to the kitchen specifically to visit. , I was surprised. The kitchen was larger than the living room, and it was very orderly and spotless. There were a lot of chickens, ducks and fish hanging on the beams, and there were piles of branches and leaves on the ground below, which were still smoking. It turns out that the most important step in making cured meat is smoking. . The lukewarm smoke burns the meat to a black color over time, but the special smell of smoke is absorbed from the chimney, and the air in the kitchen is clean. The chimney leads directly to the stove and cannot dissipate the smoke of smoked fish. Therefore, the smoke in the house can only be very light and slowly dissipate through the gaps in the roof tiles without affecting the work of the kitchen. The finished product is not burnt black, but golden red, translucent, dry and hard.