Stir-fried bacon with Artemisia arborescens

You only need to take 300 grams of bacon, then wash it with warm water, peel it, put it in a clay bowl, then steam it for about 30 minutes, and then cut it Cut into cubes, 200g of Artemisia arborescens root, scrape off the skin with a knife, wash and cut into 4cm long strips. 10g red pepper cut into fine pieces. Put the wok on a high fire, add 50g of lard, and cook until it is cooked. Add the fat bacon and the original juice of the steamed bacon, stir-fry for a few times, then add the root and stems of Artemisia arborescens, stir-fry with minced pepper, and then add refined salt. , continue to stir-fry for 1 minute, then add the lean bacon and stir-fry, pour in water, simmer for 2 minutes, wait until the water is gone, and put it into a plate.

Stir-fried bacon with winter bamboo shoots

Wash 250g of bacon, steam it in a basket, take it out, and cut it into 4cm long, 3cm wide and 0.3cm thick slices. 75g of winter bamboo shoots are first cut into comb-shaped strips, and then cut into 0.3cm thick slices. Wash 50g green garlic and cut into 3cm long sections. Put 250g of cooked lard in the wok, cook until six-mature, add bacon and winter bamboo shoot slices and stir-fry, add clear soup and simmer for a while to remove the water, add green garlic and MSG, stir-fry a few more times, remove from the pan and serve. .

Taro and bacon stew

250 ??grams of bacon, 100 grams of taro, 10 grams each of ginger and green onion. 500 grams of water, 20 grams of salt, 10 grams of MSG, 5 grams of sugar, and 10 grams of Shaoxing wine. Cut the bacon into thick slices, peel and cut the taro into cubes, slice the ginger, and cut the green onion into sections. Pour water into the clay pot, put Shaoxing wine, ginger and bacon on the stove and bring to a boil over high heat, then switch to low heat and simmer for 40 minutes. Add the taro cubes and cook for 20 minutes. Finally, add salt, MSG and sugar and cook for 5 minutes. Sprinkle with chopped green onion.

Fried bacon with pea pods

300 grams of Hunan bacon, half a bamboo shoot, 150 grams of pea pods, 1 tablespoon of wine, half a teaspoon of salt, and 4 tablespoons of water; wash the bacon with warm water. Place in a large bowl, add water to cover the meat surface, steam in an electric pot for 15 minutes, add 1 cup of water to the outer pot. Remove the old tendons from the pods and wash them; cook the bamboo shoots and slice them into slices. Take out the steamed bacon, pour out the water, and slice into slices when it cools down slightly; fry the pea pods in 2 tablespoons of oil, then add the bacon and bamboo shoots and fry together. Add seasonings, stir well and serve.

Food tips: Hunan bacon is salty, so it needs to be steamed with water to remove the salty taste; Guangdong bacon is sweeter, so there is no need to add water to steam; but any bacon that is fried must be steamed and then fried, so that the meat slices will not Will deform.

Stir-fried bacon with dried radish

A small handful of dried radish. Soak in warm water for two minutes, remove, wring out and cut into sections. A strip of bacon, cut into thin slices and set aside. Dried red pepper, green garlic or appropriate amount of garlic, cooking wine, salt, soy sauce, chicken essence, etc. Heat the oil, add the sliced ??bacon and stir-fry until the fat of the bacon becomes translucent, take it out and set aside. (You can also steam the sliced ??bacon in a pot, and the steamed oil can be used to fry dried radish.) The bacon is salty, so no need to add salt. Stir-fry the cut dry red pepper and green garlic in hot oil, add salt, add dried radish, and stir-fry for a few times. Add cooking wine, soy sauce, and green garlic leaves. Add chicken essence. After stir-frying, remove from the pan and serve.

Food Tips:

1. Dried radish can only be soaked in warm water for two or three minutes, and it will not become crispy after a long time. When frying in the pot, don't fry it for too long, otherwise it will taste chewy.

2. The color of the finished product is more beautiful when using green garlic. I used garlic in this dish, not green. There is no big difference in taste.

3. When adding dry red peppers to the pot, heat the oil over low heat. If the oil is not hot, the flavor of the peppers will not come out.

Bacon and cabbage

Ingredients: 70 grams of bacon, 1/2 cabbage, 3 cloves of garlic Seasoning A: 1/2 tsp salt, 1/4 tsp pepper , 2 tablespoons of water Ingredients B: 1/2 tablespoons of water starch Ingredients C: 1/4 tsp of sesame oil Method 1. Peel off the cabbage leaves, wash them, and cut them into large pieces; peel the garlic and slice it; wash the bacon and cut it into thin slices. 2. Pour 1 tablespoon of oil into the pot and heat it up. Add garlic slices and bacon and stir-fry until fragrant. Add cabbage and ingredient A and stir-fry evenly. Simmer over medium heat until the cabbage is cooked. Add B to thicken, and finally pour in C. Mix the ingredients well.

Food Tips: During the process of stir-frying over low heat, the fat part of the bacon will stir-fry out the extra oil and form a transparent texture. Therefore, do not add too much oil to avoid being too greasy.

Fried bacon with peas

250 ??grams of cooked bacon. 150 grams of peas, 50 grams of peanut oil, 10 grams of sugar, 2 grams of salt, 10 grams of cooking wine, and an appropriate amount of fresh soup. Peel the cooked bacon and cut it into small rectangular slices; pod the peas, peel the beans and wash them (if the pods are very tender, just tear them off without removing the tendons); put the pot on the fire and put oil on it until When it is 70% hot, add the bacon slices and fry quickly. While frying, pour a little fresh soup. Bring the juice to a boil, add cooking wine, add peas, sugar, and salt and fry for 1-2 minutes. When the peas turn green, it is ready. Serve. Soft, fresh and fragrant.

Garlic bacon

300g bacon (raw), 20g green garlic, 30g red pepper, 5g sesame oil, 15g vegetable oil, 1g MSG, 2g white sugar, cooking wine 5 grams each is appropriate amount. Put the whole piece of bacon into the pot and steam for 20 minutes, remove the skin and cut into thin slices; cut the garlic sprouts into diagonal sections; remove the seeds from the peppers and slice them into thin slices. Put the bacon and garlic sprouts into boiling water until cooked and remove. Pour 15 grams of oil into the pot and heat it up, add garlic sprouts and chili peppers, mix evenly, then add bacon, MSG, sugar, wine, and water, stir-fry quickly over high heat, pour sesame oil over it, and put it on a plate.

Celery fried bacon

150g bacon (raw), 100g celery, 100g lily, 25g vegetable oil, 3g salt, 3g sugar, 2g MSG , starch (corn) 4 grams each appropriate amount. Cut bacon into slices; remove tendons from celery and cut into slices; break and wash lily; mince garlic and cut ginger into thin slices; put water in a pot and bring to a boil, add celery and lily and boil the oil and water, and the bacon also in boiling water; put in the pot Heat 2 tablespoons of oil until it is warm. Put the bacon into the pot and blanch it for a while. Leave the bottom oil in the pot, add minced garlic and ginger slices, and stir-fry the main ingredients together with salt and MSG. , sugar, water and starch to thicken it, then pour it on.