Name: 【beijing】claypot Bacon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Black Mountain Pork Bacon; piece Cauliflower; 1/2 root carrot; 2 Celery sticks; A tree Green onions; 6 trees Green garlic; 4 Dried red chili; a little oil; Some Soy sauce; a little salt

【beijing】claypot Bacon

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Think about the bacon sent from my hometown in Yunnan when I was young. I didn't plan to go to Beijing for a month. After a long mailing, the bacon at home became more and more precious. Every time, Dad is like holding a solemn ceremony. He would carefully cut off a piece of bacon, clean it with rice water, and then scrape off the black smoked substance with a knife blade. Cut it into very thin slices and stir-fry potatoes for a very fragrant dish; or put it staggered with slices of white radish and steam it on the pot. The fragrance is full of the house, which often leads my sister and I to open the lid and eat it secretly. Two slices; Dad would also cut the bacon into cubes and stir-fry a plate of porridge side dishes with green beans and carrots; or cut into small pieces and simmer a pot of rice with oily bacon rice; even the bones on the bacon were boiled. The pot has a smoky flavor of preserved bone cabbage soup. And the remaining piece of bacon is hung from the eaves shade with the most primitive rope on the bacon, wrapped tightly with a piece of oil paper, the oil on the bacon will slowly seep out, and when you look up, you can see It slobbered like a conditioned reflex, so he begged his father to make another bacon delicacy.
Nowadays, the logistics is well developed. You can buy bacon when you want to eat, and you can get a few bacon by yourself. This beautiful taste can be uninterrupted for a year. "

【beijing】claypot Bacon

1. Look at this piece of bacon, black on the outside, white on the inside, fat, lean and oily, and the meat is delicate

2. Cut into thin slices, fat and lean meat with distinct lines and meaty aroma

3. Cut the bacon into small pieces with a knife

4. Wash cauliflower, carrots, celery, green garlic sprouts

5. Divide the cauliflower into small pieces, cut the carrot into slices diagonally, and cut the celery and garlic into inch pieces

6. Pour a little oil in the wok, stir fry the chopped green onion for a fragrance

7. Pour the bacon into the pot and stir fry

8. Add four dried red peppers and continue to fry until the fat part becomes slightly transparent

9. Pour in a small amount of soy sauce, the color is more rosy and more attractive

10. Put the cauliflower, celery, and carrots into the pot and stir fry so that the sauce of the bacon can be covered on the vegetables, sprinkle a little salt and pour a little hot water

11. Pour all the meat and vegetables into the casserole, turn to low heat, cover, simmer for about 5 minutes, sprinkle the green garlic sprouts before serving

12. Aroma, full of wax flavor

Tips:
The surface of the bacon can be scraped with a knife, cut into slices and fry directly, without steaming, the fat penetrates into the dish, and it is more fragrant;
Bacon has a fat and salty taste, so put a small amount of oil and salt;
Add a little hot water into the casserole to heat it well and not dry the pan; if you like the food to be crispy, you can stir-fry it in the wok until cooked.

【beijing】claypot Bacon

Ingredients

【beijing】claypot Bacon

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