1. The ingredients are prepared with red and green chili, fragrant, dried, and warm water to wash the bacon (the smoke is not long).
2. Cut garlic, chili, parsley, and bacon and set aside.
3. Overwater the bacon, cook to remove excess salt, pick up and set aside.
4. Add the pepper, parsley, and garlic to a pot where the oil temperature is 60% hot and sauté, season with salt and MSG, and set aside for later use.
5. Add appropriate amount of oil to the pan, stir fragrant dried and bacon together in the pan for one minute, add the chili garlic and parsley, and fry together for about one and a half minutes. The whole process will be 60% hot (here I'm sorry for not being able to take pictures), add salt and MSG again according to personal taste, it is recommended to put less.
6. Take out the pan, put it in the pan, and pour the remaining oil on the dish.
Tips:All ingredients must be washed before cooking.
