salty and fresh Recipe
KimQuigley
After the New Year, I brought a lot of bacon, cured fish, and cured chicken back to Nanjing from my hometown. Today, I fried some bacon. In my hometown in Hunan, every winter comes, my family will buy a lot of pork, pig organs, chickens, ducks, fish, etc., marinate them with salt, dry them for a few days, and then smoke them into bacon. People in Nanjing are not used to this smoked taste. Besides, it's not good to eat too much smoked food now, but it's still good to eat it occasionally...
ZoraBuckridge
"Three Flavors Casserole" is a traditional New Year dish along the coast of Jiaodong. It is made by stewing pork elbow meat, eggs, and chicken meat with bones in a casserole. This dish is carefully selected, carefully produced, and pays attention to heat. It is original and delicious. Finished dishes are unique among casserole dishes. <br />The three-flavor meat in the casserole is crispy and delicious, fat but not greasy, the chicken is smooth, tender and delicious, and the egg color is amber. It is delicious and delicious, and the production process is simple. It is a common dish in Shandong cuisine in the sun-dried recipe. The main ingredients of the three-flavor casserole are pork elbow, chicken and eggs. <br />You can also make appropriate adjustments to the three flavors of casserole according to your own tastes, and the delicious taste is in your hands.
