Chinese Food
Saute with preserved meat
(224594 views)
When I was a child, I didn't like bacon very much. I always felt the smell of smoke and fire. It was very old. Mother will make bacon in winter every year. Mother's method of curing bacon is very simple. First, cut the fresh pork into large strips, and then evenly rub the salt on the surface of the pork. The amount of salt is only put according to mother's feeling. However, it is always just right. After the meat is salted, the mother puts the bacon in a big VAT. After two or three days of curing, the mother takes out the bacon and hangs it in the sun. At that time, the small balcony was drying the bacon marinated with fresh meat. Under the window of the pavilion in the north, there were dried vegetables. In the warm sunshine, the dried bacon is hanging on the fence, and the attractive fragrance is blowing out in the sunshine. There is no more real life than this. I only feel that there is a distant meaning. It makes people sad. I peeped at the window quietly. I didn't dare to start. I was afraid to break it. My mother told me to eat bacon
Cooking ingredients
Cooking Steps
Step1:Steam the bacon for 15 minutes. Cool and slic
Step2:Soak the tea tree mushroom in light salt water for 10 minutes, wash with clear water, drain, cut into 5 cm long sections
Step3:Cut green garlic and millet peppers. Peel and slice lettuc
Step4:Heat the wok and pour in the oil. Add the bacon slices and stir fry until fragran
Step5:Stir fry the tea tree mushroom and lettuce for 1 minut
Step6:Season with salt, soy sauce and oyster sauc
Step7:Stir fry the leaves of the pot with green garlic and millet pepper evenly. Sprinkle chicken essence to get out of the pot
Cooking tips:It's salty with soy sauce, oyster sauce and bacon. It's skillful to take salt and make delicious dishes.
