Hunan Anhua Garlic Bacon Fried Rice~Shan Ge is Coming series of delicacies
Overview
Brother Shan is here! Build the most complete Hunan cuisine kitchen on the Internet! In Hunan, bacon and winter bamboo shoots are like a couple that meet once a year. Winter bamboo shoots are most popular in winter, while bacon is generally only available in farmers in winter. Just to meet once a year, they met each other sincerely and fought passionately, but the people who really enjoyed it the most were us at the dinner table. Of course, Anhua’s smoked bacon is authentic, and I love winter bamboo shoots even more. In addition, Hunan pickled peppers are made by soaking various kinds of tall, rich, beautiful and tall rich in sour water in the summer and autumn. They are used to heat up winter bamboo shoots and bacon. They are indispensable. If there is no chili powder, it is the next best choice.
Tags
Ingredients
Steps
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Use the blunt tip of a kitchen knife to make a deep slit on the winter bamboo shoots, peel off the shell, peel off the skin, cut in half and then cut into slices.
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Bring water to a boil in a pot, add a small amount of salt, pour in the bamboo shoot slices, and cook for 30 seconds to remove the astringency of the bamboo shoots.
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Peel and slice the garlic, wash the green garlic and Hunan pickled peppers and cut them with a diagonal knife.
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Pour water into the pot, add Anhua bacon and cook for about 10 minutes until the fat becomes translucent.
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Take out the Anhua bacon and wash it. After cooling, cut it into thin slices. Of course, it should not be too thin, otherwise it will lose its chewiness.
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Heat the pot, add oil and sauté the garlic slices until fragrant, add Anhua bacon and stir-fry for 3-5 minutes until oil comes out, add winter bamboo shoot slices and stir-fry for 3 minutes, then add a small amount of water and simmer for a while.
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When the water is almost dry, add Hunan pickled pepper and green garlic and stir-fry for half a minute. Finally, add salt to taste and serve.
