Every winter, my mom and I will make some bacon, sausage, or something. It feels healthy and safe, and the taste can be adjusted according to your own preferences. And I use pork belly, the fat is not so much, the taste is better. Every time I take out two steamed slices, I can use it for more than a week. Even the steamed soup is not wasted. It is called a wonderful meal when it is drunk in the dish.
After the homemade bacon is cleaned, steamed and sliced for use. The peas are cleaned with old gluten, and the 3 and 4 cloves are chopped.
Put the peas in boiling water and boil for about 10 seconds. Put a little salt and a few drops of oil in the water to keep the green color of the vegetables.
Put a little oil in the pot, add the bacon and stir-fry until the fat is partially transparent.
Change the fire into half a little garlic and stir fry a few times. Pour in the peas immediately, put a little salt, mix and sprinkle the remaining half of the minced garlic and turn off the heat. (You can also use a little soy sauce instead of salt, if there is steamed bacon. Put a spoonful of bacon in the soup to taste more intense)
1. Hot green vegetables with oil brine can keep the green color of green vegetables very well, that is, time must not be too long. 2. There is soy sauce in the bacon. It is easy to paste the pot in a big fire. Therefore, use the medium-warming oil to remove the flavor of the bacon and fry the portion of the fat to the transparent. 3. Garlic is divided into two pots, and the scent of raw garlic is mixed to enhance the taste. 4. The peas have been burnt, and the taste is not crisp when the time is long. 5. The bacon is salty and the salt must be kept less. If you use a little soy instead of salt, the peas will be more tasty, but the color is not so good. If you have the soup from the steamed bacon, it is best to replace the salt or raw a little before the pan. The whole dish exudes a rich scent of bacon, which is really mouth watering.