Cooking method

Bacon and radish stew

1. bacon burned to remove the hair, soak in warm water and wash into slices;

2. radish washed and peeled into the same slices as the bacon and wait for use;

3. pot washed and placed on a high flame, mixed with fresh broth under the bacon, boiled to remove the floating foam;

4. pepper, ginger, and moved to a low flame to cook until seven mature;

5.

4. under the pepper, ginger, move to a small fire to cook to seven mature;

5. under the radish, monosodium glutamate, salt and burned until the bacon is cooked through, from the pot into the container that is complete.

3 production tips

1. bacon, radish should be washed, otherwise

bacon stewed radish

then the soup color is poor;

2. should be smoked bacon, otherwise the soup taste is poor;

3. this dish is the choice of farmers to make the skin reddish-yellow, fat, smoked like wax, smoky old bacon, and the winter radish soup, with a special smoke flavor. It has a special smoky flavor.

Bacon burned cabbage

1 material

2 production method

1 material

Cabbage 500 grams, 100 grams of cooked bacon, green onion, ginger, dried chili, wine, salt, chicken powder, each appropriate amount.

2 production method

(1) the cabbage washed, sliced into slices; bologna sliced; dried chili seeds.

(2) frying pan on the fire, put the oil is hot, put the dry chili, the next onion and ginger burst incense, and then cook the wine, add bacon, Chinese cabbage, a small amount of water, chicken powder, salt to taste, out of the pot that is complete.

Features: simple raw materials, nutritious, fresh and spicy taste moderate, is suitable for both young and old flavor stir-fry. [1]

Bacon stewed dried potatoes

1. dried potatoes soaked in water for two hours, bacon washed and cut into pieces, into the pot