【Hunan】Stir-fried bacon with dried radish

Overview

Stir-fried bacon with dried radish is a famous dish in my hometown, which belongs to Hunan cuisine. It has a bright red color, smoky and salty aroma, fat but not greasy, and unique flavor. It is smoked at the beginning of winter every year and will be eaten after the Spring Festival. Smoked preserved meat can kill insects and prevent corrosion. As long as it is stored properly, it can be enjoyed all year round. When I was a child, my grandfather would raise a few pigs every year and kill one at the end of the year. Most of them would be sold to the neighbors, some would be used to make bacon, and some would be kept for cooking. In my impression, every household has to buy some pork belly or hind leg meat to make bacon. The whole production process is divided into three steps: material preparation, pickling and smoking. The materials used to smoke bacon are also particular. When my grandfather smokes bacon, he usually uses peanut shells, rice husks or pine and cypress wood chips. Sometimes he will add some sun-dried orange peels. After the bacon is smoked with orange peels, the flavor will be more fragrant. I grew up eating it, and the familiar scent always makes people salivate. Good dried radish has bright yellow color, uniform strips, thick meat, rich aroma, suitable saltiness, crispness, tenderness and delicious taste, which are what people usually call the five characteristics of color, fragrance, sweetness, crispness and freshness. It also has the natural sweetness of fresh radish, and has a rich aftertaste after eating. The combination of bacon and radish is a special feature. This dish is salty and delicious, the bacon is mellow, fat but not greasy, and the dried radish is spicy and crispy. It has a delicious taste and is loved by many friends.

Tags

• hot dishes
• home cooking
• bacon
• chili noodles
• dried radish
• garlic sprouts
• garlic
• red pepper
• soy sauce

Ingredients

Steps

1. 1 Put the bacon into the pot and cook for fifteen minutes. After cooking, clean it with a brush. (Of course you can also use steamed ones)

   

2. 2 Cut into thin slices while still hot.

   

3. 3 Soak the dried radish in water in advance.

   

4. 4 Squeeze out the water from the soaked dried radish and cut it into small pieces. Separate the dried garlic sprouts and garlic sprout leaves, cut two red peppers into rings, and slice two garlic cloves.

   

5. 5 Put a little peanut oil in the pot, add the sliced bacon, and stir-fry over low heat.

   

6. 6 Stir-fry until the bacon turns slightly brown, stir out the fat, take the bacon out, and leave the oil in the pot.

   

7. 7 Add dried radish to the oil pan and stir-fry over medium heat.

   

8. 8 Add garlic sprouts, red pepper rings and garlic slices.

   

9. 9 Add soy sauce and bring out the aroma of soy sauce over high heat.

   

10. 10 Add the fried bacon and stir-fry a few times quickly. Add a little water and simmer for a minute. (The amount of water used is very small, about twenty or thirty grams)

    

11. 11 Finally, add garlic leaves, a little chili powder, stir-fry evenly and then take it out of the pot.

    

12. 12 Plate. The taste of hometown, love.