2. Take out the slice after cooling.
3. Wash beans selectively.
4. Put the pot on the fire, put the oil on it and heat it. Add bacon slices and stir-fry over low heat until slightly curled.
5. Add onion, garlic, kidney beans, cooking wine and salt and stir-fry until the peas are cooked.
6. Add monosodium glutamate before cooking.
Earn tips?
1. When cooking this dish, don't use too much fire to avoid overcooking the beans.
Bacon itself is salty, so add less salt.
1. Boil the bacon in cold water for 30 minutes, wash and slice it for later use.
2. Shred peppers, remove kidney beans, blanch with hot water, and drain for later use. Chop onion and ginger, slice garlic and put it on a plate.
Put a little oil in the hot pot, stir-fry the chopped bacon for a while, then turn to high heat and stir-fry the onion, ginger and garlic. After the fragrance is released, add two spoonfuls of sugar, stir-fry two spoonfuls of soy sauce, stir-fry evenly, add five spoonfuls of water, stir-fry evenly, cover and stew for a while.
When the water is almost dry, add a little chicken essence and you can cook it.
Tips?
1. Remarks: The bacon is already salty, so there is no need to add salt. Take one last bite, and add a little more if the mouth is heavy. This dish is really delicious, but kidney beans must be fresh and tender. Kidney beans don't need to be completely blanched, just slightly softened, because they will be stewed in bacon soup for a while. If you blanch directly, it will rot and taste less crisp.