Gossip Hunan vegetables 95 white peppers stir-fried with wax flavor
Zhang Xiaoxiong
White pepper stir-fried wax flavor is a traditional dish in Hunan, and many Hunan people grew up eating this. The bacon flavor I am talking about, mainly bacon, as well as sausages, bacon noodles, etc., are all pork products.
Hunan has long been an export place for pigs, and the more famous ones are Ningxiang Liusha River Pig, Changsha Daweizi Pig, Xiangtan Shaziling Pig, Xiangxi Black Pig and so on. Hunan native pigs, the meat is tender, delicious, fat and lean. Every winter, after the farm slaughters the pigs, the bacon is processed in a traditional way. The bacon made by Hunan people can generally be eaten in the next year's planting season. If it is well preserved, it can be eaten until the Dragon Boat Festival.
There are many ways to cook with bacon as the main ingredient, and most of the restaurants now use the method of combining bacon flavor. When I was young, I thought the best thing to eat was fried bacon with garlic. Later, I went to the city, and I was much more luxurious, so I changed it to garlic seedlings fried bacon, and the aroma was not found in other dishes.
Eat more garlic stir-fried bacon, just want to change the pattern, white pepper fried bacon. Or white pepper fried sausage, that's even more amazing.
I've written about the bacon; I've written about the white pepper recipe. The practice of stir-frying bacon or sausage with white peppers is also very simple. First wash and cut the bacon or sausage, cut the bacon into slices, cut the sausage into small rings, put the steamer to steam, the steamed oil is decanted, and the sausage is washed with hot water. Also cut the white pepper into small pieces. If you need to taste a little more full, you can add some pickled smoked dried beans, also called kang dried seeds. Cut the kang dried seeds into small pieces. Stir-fry white pepper, ginger, garlic seeds and red pepper in a hot oil pan with tempeh, stir-fry the seasonings to the side of the pan, then pour in the kang dried seeds, add bacon or sausage, sprinkle a little pepper, mix and stir-fry well.
There are also white peppers and dried radish stir-fried wax flavor, which has more Hunan characteristics. Dried radish, white pepper, tempeh and other ingredients are all Hunan specialties and are well-known and important ingredients. Eating in Hunan, many dishes are not red. White peppers and dried radish are not red, looking at the color is very light, but it is very spicy to eat, unguarded spicy. Nine times out of ten is the smell of white pepper.
When preparing bacon, it is not necessarily steamed first, but it can also be fried first. Wash the bacon, cook it in boiling water, drain and slice it. The sliced lean bacon is dark red, and the fat part is crystal clear and very beautiful. Don't cut white peppers and dried radishes too finely. Heat a little oil in the pan and add the bacon. Although the bacon is air-dried and smoked, it still contains a lot of oil, and after a while, the oil with a strong flavor comes out. At this time, add white peppers, dried radish and garlic, stir-fry for about five minutes. Since the bacon itself is already very salty, there is no need to add more salt.
After the pot comes out of the pot, the red of the bacon, the yellow of the dried radish, and the white of the white pepper are combined, and the color and flavor are complete, and it looks super appetizing.
Eat once or twice a week, take turns with garlic, garlic moss, white pepper, dried radish, kang dried seeds, lettuce slices, etc. fried out, under the wine and rice, the day of the gods Oh.