Lawei is a must-have dish on Hunan people's table. It is also a specialty of Hunan. As long as it is poultry, livestock, game, etc., it can be made into bacon products. It has the advantages of bright red color, salty fragrance, fat but not greasy, and unique flavor. Today, I will do a bite of refreshing taste, oily but not greasy, and delicious garlic (green garlic) fried bacon in Hunan.
Heat the excess hair on the bacon skin on the fire, scrape it, and buy the packaged directly to save this step of steaming or boiling.
Cut the steamed or boiled bacon into pieces, cut the green garlic into white slices, cut the leaves into sections, and cut the red pepper to the diced section.
In a hot pot, pour the oil, heat it to 60%, pour the sliced bacon, stir fry until the bacon is oiled.
Put the bacon on one side, add red pepper, green garlic and white stir fry, put MSG, salt and stir until the pepper is broken, stir fry with bacon for a while.
Finally, add the garlic leaves and stir fry together to serve.
1. MSG can also be replaced with sugar. 2. If you are afraid of being hot, you can remove the pepper or soak the pepper for a while.