Steamed sweet potato with bacon
Overview
I dried a lot of bacon this winter, and also made some sausages, which are so delicious. I’m already thinking about continuing this work next winter. Our Maomaoshu are also called piglet potatoes. Most of them are oval-shaped, neither long nor big, with a long Huaishan skin. They look like Huaishan when peeled, but they have the advantage of being sweeter than Huaishan, so I like them very much. They are delicious whether steamed or stewed. This year, the old man planted some more. Although they don’t look good, with crooked melons and split dates, they are not as beautiful as those sold on the street. But this year’s variety is sweet and pink. Apart from the trouble of peeling, everything else has its advantages.
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Ingredients
Steps
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Peel the sweet potatoes and cut them into large pieces. These potatoes also have mucus like the yam and may make your hands itchy, so it’s best to wear gloves.
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Wash and slice bacon. I usually boil water for a while and then wash it with hot water. After the bacon has been dried for a long time, there will always be dust on the body, and it will be easier to wash after burning it.
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Heat a pan, add a little oil and fry the bacon until some of the oil comes out.
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Turn off the heat and add the sweet potatoes.
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Add some soy sauce. Because the bacon itself is salty, the amount of soy sauce is enough for the maomao potatoes. The bacon I make myself is not very salty, and I am not afraid of it being salty when combined with other dishes.
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Mix well.
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Put it on a plate, then put it in the pressure cooker and start the cooking process. My family uses an electric pressure cooker to cook rice, so I usually steam it in it while cooking.
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The rice is cooked and the vegetables are fragrant, and the bacon and potatoes are fragrant.
