The friend was from Hunan, and his old mother sent the bacon cured in winter and shared two large pieces. With its own nostalgia, it is wonderful, so there is this reed fried bacon.
by Autumn Water Long 1970
Artemisia reed to taste
Red pepper to taste
Bacon to taste
Ginger to taste
Salt to taste
Sake to taste
Chicken essence to taste
1: Soak the bacon until soft, cut into strips and set aside
2: Cut the reed into sections and set aside
3: Cut the red pepper into strips and set aside
4: Cut the ginger into strips and sauté until fragrant
5: Stir-fry the bacon and stir-fry with cooking wine
6: Stir-fry the reeds and add the red pepper
7: Add salt and chicken essence to taste. Serve on a plate
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