Golden bacon in color
Served with crispy tiger skin pepper on the outside and soft on the inside
The taste is fragrant and mouth-watering
If you like to eat spicy, you don't want to give up the opportunity to enjoy the bacon
Well, Tanjia tiger skin pepper stir-fried bacon
Is the best choice
……
▼
Stir-fried bacon with tiger skin pepper
Today I would like to introduce you to a special dish, tiger skin pepper stir-fried bacon. This Yinchuan dish Tanjia Lamb Bone (No. 1 Fengtai Road, Zhengyuan South Street, Jinfeng District) is made of homemade bacon with local green peppers, which tastes spicy, sour and sweet, and has an endless aftertaste.
As a meat-and-vegetable dish, the preparation of corned beef, or bacon, is at the heart of it.
The practice of bacon varies from place to place, and the Tan family has inherited the Hui royal tribute craft, combined with the tastes of the northwestern people, and carefully made with ningxia's fine yellow beef.
Why is it said that the Hui royal tribute craft has been inherited? Because the traditional beef is a halal food, it was first created by the Muslim Ma clan in Quwo City, with a history of about 300 years, and was once used as a royal tribute. Bacon is rich in nutrition, the meat color is ruddy, the meat is crisp and loose, the taste is delicious and refreshing, and the color and flavor are complete.
The process of making authentic bacon is cumbersome and cannot be done by a chef without patience.
Often, the choice of ingredients is key.
The Tan family chooses fresh Jingyuan beef leg meat, which has very little fat content, high protein content, and extremely delicious taste.
Marinated beef is knowledgeable.
First slice the beef, drain it neatly, sprinkle with green salt and add water. In the past, people used to marinate with bitter well water, and the water level was better to spread over the meat noodles. Now that well water is difficult to find, the Tan family has to choose mineral water.
During the marinating process, the meat needs to be turned over once or twice a day, and the brine is constantly stirred to make the meat taste even. After 3-5 days of marinating, when marinating until the meat is red and moist inside and out, remove the meat, drain it, and rinse it with water.
At this time, it is also cooked in the pot, and when it is cooked, it is put into the spice package, which usually contains peppercorns, cinnamon, star anise, grass fruits, cumin and so on. The cooked beef can be stored for later use. When cooking, fry it in the pan with tea oil or cooking oil, and the aroma will naturally escape and be tempting.
Talk about salty and delicious bacon, and then talk about tiger skin pepper.
In contrast, tiger skin pepper is easy to do. The Tan family usually uses local green peppers, cleans them, removes the stems, removes the seeds, and then directly into the pot, stir-frying over low heat, during which the green peppers are constantly pressed with a spatula, and the water is fried out, making it turn pale, and the shape is like tiger skin. spare.
How to fry bacon with tiger skin pepper? First heat the pan with oil, then the onion, ginger and garlic, simmer out the aroma, put the bacon on high heat and stir-fry, and finally add the sautéed tiger skin pepper, stir-fry a few times, seasoning and then you can get out of the pot.
This dish is very tempting from the point of view, the color of golden bacon with crispy tiger skin pepper on the outside and soft on the inside, the taste is fragrant and mouth-watering.
If you like to eat spicy and don't want to give up the opportunity to enjoy bacon, then Tanjia tiger skin pepper stir-fried bacon is the best choice.