Stir-fried Bacon with Dried Radish
1.
Soak the dried radish in water in advance;
2.
After washing several times, wring out the water and chop it for later use;
3.
Chop the fungus, ginger, chili, and chives for later use;
4.
The bacon is reserved; (my mother cuts the bacon and soaks it in oil. It can be stored for a long time without putting it in the refrigerator. If it is a piece of bacon, blanch it and cut it into thin slices)
5.
Pour a little more oil from the pan, then pour the bacon on a low heat to remove the oil; (the firepower is too strong, the bacon is easy to fry)
6.
After the fat part is fried transparently, add ginger and chili;
7.
After sautéing on high heat, pour 2 spoons of cooking wine and continue to mix evenly;
8.
Stir-fry until the cooking wine is almost volatilized, pour the diced radish and stir-fry continuously;
9.
Stir the diced radish for about 2 minutes, pour in the black fungus and continue to fry;
10.
Then pour in oyster sauce, light soy sauce, MSG, sugar and other condiments for seasoning; (many people don’t like the smoky taste, blanching water, cooking wine, sugar extract can effectively remove the smoky taste)
11.
Pour in water that has no ingredients, boil over high heat, and simmer on medium and low heat;
12.
After the water is dried, you can add a little salt to taste, stir and evenly put it on the plate;
13.
Sprinkle with chopped green onion, or sprinkle into the pot before serving;
Tips:
1. Soaking dried radishes in cold water is more crisp and refreshing;
2. Stewed and boiled will make dried radish more delicious;
3. Dried radish absorbs oil, so a little more oil is needed; or it is good to replace bacon with pork belly;
