Chinese Food
Stir fried bacon with garlic moss
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Waxed (X-ray) meat refers to the processed products made by the process of marinating meat and then baking (or sun exposure). Bacon has strong antiseptic ability, can prolong the preservation time, and add special flavor. This is the main difference between bacon and bacon. It is not because it is made in the month of December. It is not the same word in ancient Chinese. That is to say, the wax of the month of December is the traditional wax. The wax of the month of December is the simplified word of the wax of the month of December. So, the reason why Chinese bacon is called Chinese bacon. As for why people now read L'an instead of X'an, except for the reason of simplifying the characters, there is no difference between the two characters. It may be related to the fact that Chinese bacon is generally made in the month of the last lunar month for the use of Chinese New Year's Eve.
Cooking ingredients
Cooking Steps
Step1:Wash the meat and chicken leg and dry the skin. Also use kitchen paper or towel to dr
Step2:Use sharp tools to poke holes in the meat. It will taste faster. It will not take a long time to marinate. The same treatment is used for chicken leg. I use scissors to poke it
Step3:Mix all seasonings according to the proportion of laoshao 1-xianbeilu 2-cooking wine 1. Add sugar and salt, Chinese prickly ash and star anise. Mix wel
Step4:Marinate the meat and drumsticks in the prepared sauc
Step5:Turn it every half an hour to make the sauce more attractiv
Step6:Marinate the meat and chicken legs for about six hours and drain the skin sauc
Step7:Hang it outside with a rope. It'll be ready to eat in a week
Step8:Cut the garlic moss into sections. Steam the bacon in the pot
Step9:Slice the steamed bacon with a knif
Step10:Put in the cut garlic moss after the oil is poured into the pot. Stir the garlic moss to make the garlic smell, and then add the cut Baco
Step11:Stir fry it quickly and pour it into Douchi hot sauce. Add a little salt according to your taste before leaving the po
Cooking tips:More and less of the old soy sauce determines the color of the finished product. If you want the color to be darker, put more of the old soy sauce. In some places, it is also called soy sauce meat and garlic moss that is stir fried first because the bacon has been steamed. The smell of garlic moss comes out and then put the bacon. The bacon itself is salty, so the salt can not be put. There is no need to put water. There are skills to dry fry and make dishes more delicious.
