The Yibin bacon I know is not colored with soybean oil, but with sugar! That is to say, add oil first, and then simmer, until the oil is a little hot and smoky (don't be too spicy, it will be burnt), add white sugar, and stir-fry it a few times. When the white sugar just starts to foam and turn a little yellow (not too burnt), add octagonal three-nai and stir-fry until the meat is fragrant. When the meat is removed, the color fried by sugar will be wrapped on the meat, and there is no need to add soybean oil, so it can be used to enhance the color.

Our family, relatives and friends, these families make bacon in this program, you can try it!