Name: Guozi Bacon, Roasted Mushroom and Taro
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g bacon; 100g Konjac; 3g pepper; 20g Pickled peppers; 20g Ginger garlic; 20g onion; 10ml Soy sauce; 3g salt; 10ml Cooking Wine; 20g Garlic sprouts

Guozi Bacon, Roasted Mushroom and Taro

by Lin Binger

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

During the Tujia New Year, bacon is an indispensable dish. In addition to bacon, this mushroom is also one of the new year dishes that every household must prepare during this period. Because of the limited conditions in the past, in winter, except for vegetables, potatoes and radishes, they can be stored for a little longer time. Vegetables and other dishes must be served in season, so except for some vegetables that are soaked into sauerkraut for consumption at this stage, mushrooms and taro can be regarded as a favorite dish at this stage, because their fruits can be stored in the ground for a long time. Even if it rains or snows, as long as you don't dig it out, it won't be broken, but when you want to use it, you can dug it out again. The finished product after refining and cooking can be kept for a long time. Every year in the twenties of the twelfth lunar month, my dad will prepare a large pot of mushrooms, some of which will be brought back to his home for his cousins, and the other will be used to eat or entertain guests.

Guozi Bacon, Roasted Mushroom and Taro

1. Freshly sliced mushrooms and taro, blanch them in boiling water and remove them for later use

Guozi Bacon, Roasted Mushroom and Taro recipe

2. Boil water in a pot, add pepper, and blanch the bacon slices after boiling

3. Saute the peppercorns in hot oil

4. Saute ginger garlic and onion until fragrant

5. Stir fry with pickled peppers

6. Add the bacon slices, stir out the oil, add the light soy sauce

7. Pour in a little cooking wine

8. Stir-fry the mushrooms and taro

9. Add an appropriate amount of water to boil, add salt

10. After boiling, simmer for half an hour and add green garlic segments.

Tips:
1. Mushrooms and taro need to be simmered for a while, so you can simmer for more time if you have time;
2. Pickled pepper is indispensable, it will be more fragrant when used for stew.