Fried bacon will be salty and hard!Cook two steps before stir-frying. The preserved meat is tender and fragrant, and the salt is moderate

2022-07-03 0 By

Fried bacon will be salty and hard!The preserved pork is soft, tender and fragrant, with moderate saltiness. It is prepared every year for the Chinese New Year and the first lunar month.Preserved pork is soft, tender and fragrant. It is mainly steamed and fried.Stir-fried bacon is relatively simple and brings out the best flavor of the bacon, no matter what ingredients it is stir-fried with.How to fry bacon?Just slice it up and fry it?The cured meat will be dry and hard, just like chewing bark, which is not tasty at all.And bacon is relatively salty, if directly fried, will be too salty to eat.Therefore, bacon can not be fried directly, but also need to master some skills.What is the best way to fry bacon?Today, I would like to share with you the correct recipe. If you like to eat preserved pork, you can learn from it to ensure that the fried preserved pork is soft and fragrant, and the salt is moderate.In fact, the technique is very simple, are 2 steps that many people ignore, let’s take a look.Prepare 150 grams of bacon, 3 garlic shoots, 3 green peppers, 3 red peppers, 5 garlic cloves, 1 teaspoon of chili powder, 1 teaspoon of white sugar, and a little salt.1. Prepare a piece of bacon, put it into a basin, add a spoonful of edible soda, stir well and soak it for 5 minutes, then rub the bacon clean with your hands.The cured meat was hung in the sun for a long time, with a lot of dust on the surface and washed very clean with edible lye.2, prepare a basin of water, add appropriate amount of salt, stir with chopsticks to dissolve the salt, and then put in the bacon, soak for 4 hours.Bacon tastes fresh and is dry, so it cannot be fried directly. It must be soaked in light salt water first.By using the difference in concentration, the excess salt in the preserved meat can be dissolved in water, and the preserved meat will become weak.And the preserved meat will also absorb the moisture, and the preserved meat will become soft.3. Remove the bacon after soaking, put cold water into the pot, bring to the boil, then turn to low heat, cover and cook for 30 minutes.Preserved meat contains some bad substances, such as nitrite and bacteria, which can be removed by high temperature cooking.Moreover, cooked bacon is further softened, and some salt is removed, making it moderately salty to eat.While the bacon is cooking, let’s deal with the side dishes.Wash all the ingredients, separate the stalks from the leaves and cut them into diagonal sections with a knife.Slice the green red pepper with a diagonal knife, pat the garlic, cut into large chunks.5, use chopsticks to stab the bacon, if you can Pierce it thoroughly, you can fish it out. When it is hot and sliced, it is 2~3 mm thick. If it is too thin, it will be burnt and hard.6. Pour proper amount of oil into the wok, pour into the bacon slices, stir fry for a few minutes with low heat, fry the bacon grease out, but after the meat slices become transparent, add garlic, garlic shoots, quickly stir fry until fragrant.Add a tablespoon of chili powder, stir fry and remove first.7. Refuel the pot, add green red pepper, quickly stir fry until broken raw, add bacon, minced garlic, sprinkled with garlic leaves, add a spoonful of sugar, turn on the fire and stir fry for half a minute, let the ingredients taste, you can out of the pot.8, fried chili garlic fry fried bacon color is bright, spicy salty fresh, and the taste is very soft and tender, not dry wood, is a very good meal.When frying preserved meat, there are two steps to do before frying, that is, “boil first and then soak”, which can effectively reduce the nutrients of preserved meat and make it soft, so that it can be delicious when fried. Remember that?Think my article is good, please give me a like, comment, forward, favorites, follow, see you next time.