stir-fried double crispy soy bean Xiangchuan bacon

The Shuangla mentioned in this article refers to Sichuan's "bacon" and "sausage". The double crispy is "radish kimchi" and "Fuling pickled mustard". Stir-frying these raw materials together will produce "Sichuan la-stir-fried double crispy".
"Soaking radish" uses the jar of assorted radishes that I pickled a few days ago. The brewing method has been introduced in the diary, so I won't go into details here. This jar of radishes has been brewed for ten days, and the taste is just right. Last time, a friend asked me why spices were put in kimchi? In fact, it's nothing much. It's just a personal favor. When making pickled radish, you can directly soak it with salt and cool boiled water, but this has only acidity and no aroma. It is better to use this kimchi for stir-frying. Add some spices to kimchi, and after soaking, you can be eaten directly as a side dish. Pay attention to it, you can pour a little pepper oil or mix it with sesame oil. It will taste good.
There are many methods to make kimchi, just like frying. If you mix the ingredients properly, the radish will taste delicious. The best kimchi should be put with some spices, such as salt, dried peppers, ginger slices, prickly ash, fragrant leaves, high-quality white wine, rock sugar. Some also put brown sugar. The sugar is added just to promote its fermentation, but not too much. The wine is to prevent foaming caused by impurities during the fermentation process. Pour a little white wine before sealing the jar will prevent foaming, and it can also enhance the aroma of kimchi. If you are happy, you can also put two lime lemons into the kimchi jar. After opening the jar, there will be a fruity fragrance.
The "Fried Double Crispy Soy Soy Xiangchuan Rashi" made today is very delicious and is a dish with rice. After being brewed for ten days, radishes taste slightly sour and salty, and have an aroma. They are crunchy and crunchy, and the pickled mustard is also crunchy. However, before frying, the salt of the pickled mustard must be washed away. It will not taste good if it is salty. The specific recipe for this dish is as follows;