Sauteed Hunan bacon

1

Wash the bacon with floating dust on the surface, soak it in clear water for 2 hours to remove salt, and set aside for use

2

Cover the bacon with plastic wrap and place it in a steamer and steam for 20 minutes over high heat

3

Slice bacon for use

4

Cut the green pepper into circles, cut the ginger and garlic into rice, and cut the dried pepper into sections for later use

5

Sit in the pan and heat up the oil, add ginger, garlic, and dried peppers and stir-fry until fragrant

6

Add green pepper rings and stir fry for 1 minute

7

Add bacon slices and stir fry for 3 minutes

8

Pour steamed fish soy sauce, stir fry well, and remove from the pan

Luo Li Basu:
1. There is a layer of smoke on the surface of the bacon. It must be cleaned and soaked before use.
2. The ancient bacon smoked by Xinlan itself is low-salt bacon. It is very healthy and has no salty taste. After soaking and dividing the flavor with green pepper, it is moderately salty. Please decide whether you need to use water based on the actual salty degree of your bacon. Salt
3. Soak the bacon and then steam it. Firstly, it can remove some oil and make it healthier. Secondly, it can make the bacon more soft and fragrant.
4. Green pepper shares the salty taste of bacon itself in the pot, and only requires a little steamed fish soy sauce to present a very delicious taste.