Cut the bacon to be eaten and bake it directly on the gas stove or blowtorch. Note that only the side with bacon skin can be baked until the bacon skin turns black and the oil begins to drip. Then, use a kitchen knife to scrape off the dirt and burnt places on the surface of the bacon. This baking step is particularly important and not as complicated as expected. It can also be said that bacon is sterilized at high temperature.
Step 2: Boil.
After the bacon is washed with hot water, it can't be directly fried, so it still can't stimulate the mellow flavor of bacon, and the pigskin will be difficult to chew. We need to cut it into large pieces and boil it in boiling water for about 30 minutes. This step is also essential, mainly to reduce the smoky and salty taste of bacon and remove some oil from bacon.
After taking out and cooling, you can change the knife into thin slices. At this time, the bacon has become very beautiful, the fat is bright and transparent, and the lean meat is bright red and attractive. You can fry leek flowers, peas, red hearts, white radish, taro, bacon-flavored clay pot rice, steamed bacon boxes, dried bamboo shoots, dried radish, dried bean curd or lettuce with bacon, and the practice will never change. We can decide according to our own preferences. Whether it is fried or steamed, whether it is boiled or stewed, it is a good partner for dinner and wine, and the taste of bacon will be stronger!