Stir-fried bacon with small melon
Overview
I remember that every winter, my grandmother would send many kinds of bacon, bacon, bacon, bacon, duck, bacon, bacon sausage and other kinds of bacon that she made by herself to my mother. Whenever these large and small packages were received, the cat would always dig out the smoked black bacon immediately. Mom stir-fries it for herself, and she especially likes to eat bacon with some fat. The warm oil aroma and the unique smoky aroma of the lean meat. After entering the mouth, the unique aroma of smoked bacon fills the mouth. Every time, I can eat two big bowls of rice with the bacon, and now I am drooling just thinking about it. But since my grandma passed away, I can no longer eat these delicacies. The memories of smoked preserved meat in the past are deeply imprinted in my mind and sealed away. It is also difficult to find cured meat on the market that can truly give you a sense of happiness. It does not have the aroma that smoked meat should have. Many smoked bacon no longer tastes like the traditional method, and the taste has gone away!
Tags
Ingredients
Steps
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Prepare ingredients.
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Wash the bacon and steam it in a steamer.
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Slice the bacon, cut the cucumber into thick strips, cut the green garlic and parsley into sections, cut the red pepper into diagonal slices, and slice the garlic and set aside.
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Heat oil in a pan, add sliced garlic, white green garlic, parsley segments, and red pepper and stir-fry until raw, set aside.
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Leave some oil in the pot, add the cucumber and stir-fry until cooked through.
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Return the previously fried parsley, red pepper, etc. to the pan and stir-fry, add appropriate amount of salt, sugar, light soy sauce, and oyster sauce.
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After stir-frying, add the bacon slices and green garlic leaves to the pot.
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Stir well over high heat and serve.
