1, bacon clean, cut into very thin slices, knife skills must be good. To be thin, it will not be greasy. Steam over high heat, steamed, you can eat. Fat but not greasy, the original flavor of bacon are out.

2, also cut into thin slices, fried to eat, first put in the pot dry frying, the fire should be small, fry a little bit of oil, and so the meat has a little bit of crimp on the pot, with the frying oil frying ingredients, put garlic, ginger, fried incense, put to fry things, such as pickled peppers, small green peppers, or or something. And then under the meat. Turn evenly on it.

3, to do taro bacon rice, bacon cut into cubes, small fire dry fry, first fry a little oil, start the pot, leave the oil, oil, oil can add a little bit of other oil, taro cut into cubes, put down and stir fry with yellow, add some salt. Then put the bacon diced into the pot again, placed at the bottom, glutinous rice first soaked overnight, now amoy put on the taro, do not flip, add the right amount of water, small fire simmer. Can not paste. The water is dry, the rice is good. If you do not use glutinous rice, with indica rice, we must first cook into the rice, when the rice is cold, placed on top of the taro. The taro should be more, less bacon. The rice can also be less.