Fried Pea Slices with Qiangshan Old Bacon
1.
Boil the skin of the pork on low heat until the skin is blistered. (Qiangshan old bacon is naturally bred by the Qiang people. It is not a wild boar or a wild boar. It is a domestic pig raised by the Qiang people. Every morning, the pig is released from the cage and allowed to go to the mountains and rivers to find food by itself and use less feed. So The old bacon has the fragrance of wild boar and the tenderness of domestic pork. It is a favorite meat product of the Qiang people during the Qiang Festival)
2.
The old bacon that has been burned is crystal yellow, and it's drooling when I look at it
3.
Clean the cooked old bacon and soak it in warm water for 1-2 hours. Then put it in the pot and cook until the chopsticks can pierce the skin of the meat. (Because the Qiang people smoke the bacon dry and add a meaty feel, it must be fired and soaked in warm water)
4.
Prepare the ingredients
5.
Put the old bacon in the pot and stir-fry until it is half-dried, then add some oil, because the meat is fatter. Put the meat aside, add the green onion and garlic, stir fry the peas slices with a fragrance, stir fry on medium heat until cooked, then add a small amount of salt, and start the pan
Tips:
1. The skin of Qiangshan old bacon is hard and needs to be burned until blistering;
2. Cook the meat until the skin can be pierced by chopsticks.
