Stir-fried Garlic Leaves with Mustard Bacon
1.
For self-curing bacon at room temperature, soak the bacon with cold water and 1 tsp of refined salt in brine for about 15 minutes;
2.
Stir the mustard tuber over medium heat, dry and fragrant, and set aside;
3.
Cut the garlic leaves into thick shreds and then use a small part of the thick garlic leaves and chop them finely to cook with the garlic, shred the bacon and slice the garlic for later use;
4.
Bring the pot to medium-high heat again, pour the shredded pork, stir until it is burnt and fragrant, and serve. If there is too much oil, decanted a little, leaving oil at the bottom of the pot;
5.
Add garlic leaves and garlic slices and sauté;
6.
Pour in garlic leaves, cook 1/4 tsp salt, 1/2 tsp sugar, 1/3 tsp pepper, and stir-fry for a while;
7.
Pour in mustard and bacon, pour 1 tablespoon of white wine on the side of the pot, take a few strokes, and take out. Enjoy!
Tips:
There are bacon and mustard in the dishes, which are salty, so you should reduce the amount of salt when you stir fry. It is also recommended to add a little sugar to reconcile the saltiness.