Hello everyone! I am an authentic Hunan spicy girl, so I brought you authentic Hunan bacon.
The image comes from the Internet
Wax flavor is a delicacy that Chinese has planned under the limitation of time.
Wax moon is another name for the december of the end of the year. Regarding "la", as early as "Zhou Yi" and "Zhou Li" and other works, there are records of "meat fu" and "wax taste". The original meaning of "lak" is "dried meat". There are many names for december at the end of the year, the most well-known of which is the nickname "Wax Moon". This month's weather is most suitable for air-drying to make wax flavor, so it is called "Wax Moon", so the meat made in Wax Moon is also called bacon.
Bacon is a type of cured meat that is popular in Hunan, Sichuan and Guangdong. Cantonese bacon is generally popular in the sun, while wood-fired smoke is prevalent in hunan and most parts of Sichuan. This is because Hunan and Sichuan are hilly areas, with lush vegetation and many trees, so they have abundant firewood resources. In addition, Hunan and Sichuan have short sunshine hours in winter and cold weather, so they are not suitable for sunbag.
People make bacon in order to better store fresh meat that is easily spoiled. But now, bacon not only allows us to taste a completely different taste from fresh meat, but also comforts the hearts of wanderers in distant places. For me, my favorite is the wood-fired smoked bacon from my hometown.
Today I will share with you a salt dish of stir-fried bacon.
Sautéed bacon with salt vegetables
Speaking of this salt dish, it is also a specialty of my hometown. You can also call it pickles. It is dried with fine leaf mustard and put into the jar of old crock pots and preserved with salt. After a while, open the old jar and the aroma of salt vegetables will come to your nose. It is the fragrance of dried vegetables, the rich smell of vegetables that has been entangled in the old altar and the crock pot for too long. Paired with crystal clear, lean, wood-fired bacon, you'll instantly become a rice cooker!
Directions: 1: Cook the bacon in cold water. After the water comes to a boil, the bacon is fished out and washed. This makes the dried bacon more lustrous, and at the same time removes the nitrite produced during the curing of the bacon, making it healthier to eat.
2: Let the bacon cool in cold water and slice again. The cool bacon is nicely sliced and beautiful.
Cut the bacon
3, salt dishes should be soaked in cold water one hour in advance. Wash and cut into sections after soaking soft. Because salt vegetables are dried vegetables, they will become soft and cut when soaked thoroughly.
Cut salted vegetables
4: Heat the oil in the pan, add sliced bacon and sauté until golden brown. Then pour in the chopped salt and stir-fry together. At this point you should be able to smell the aroma of salt and vegetables mixed with bacon. It has a strong aroma and is boiled with cold water.
5: When the water is drying quickly, add green pepper and stir-fry.
6: Collect the juice and get out of the pot.
Isn't it simple?
Come on! Dry rice man, eat up!