1 recipe found
Thinking back to when I was a kid, the bacon sent from my hometown in Yunnan would never enter Beijing for a month. After a long mailing process, the bacon that arrived home became even more precious. At this time, Dad seems to be holding a solemn ceremony. He would carefully cut off a piece of bacon, clean it with rice water, and then use the blade of a knife to scrape off the black smokey substance on the outside. Cut it into very thin slices and stir-fry it with potatoes to make a very fragrant side dish; or place it randomly with white radish slices and steam them in a pot. The aroma fills the room, which often leads my sister and I to open the lid of the pot and eat two slices secretly; my dad will also cook it Cut the bacon into cubes and fry it with green beans and carrots to serve with porridge and side dishes; or cut it into small pieces and simmer a pot of bacon rice with oily rice; even the bones of the bacon are cooked in a pot of bacon bone and cabbage soup with a smoky flavor. The remaining piece of bacon was hung in the shade of the eaves with the original rope on the bacon, and wrapped tightly with a piece of oil paper. The oil on the bacon would slowly seep out. When I looked up and saw it, I couldn't help but salivate as a reflex, so I begged my father to make another delicious bacon meal. Nowadays, logistics has developed, and you can buy bacon whenever you want, and you can even make a few bacon by yourself. This delicious taste can last for a year.
