Dry-pot dishes with bacon
Overview
The taste of baby greens is crisp and can be stir-fried, served cold, rinsed, and made into soups. Baby greens are also rich in iron, calcium, and magnesium, and also contain d-catechin, which has the effect of nourishing and protecting the liver, and can also enhance immunity to a certain extent. In spring, it's the right time to stir-fry an attractive plate of dry pot vegetables to moisten the heart and lungs, protect the liver and nourish the liver.
Tags
Ingredients
Steps
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Choose 4 small vegetables, wash them and cut them into thin slices.
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If the bacon you bought is relatively salty, it is best to put it in boiling water and cook it for 10 minutes. This way the bacon will be cooked and more salt will be removed.
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Let the bacon dry until warm, take about 150 grams and cut into even thin slices and set aside.
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Garlic cloves and chilies are indispensable for dry pot dishes. For this dish, if you can tolerate spicy food, you must use this kind of fresh chili pepper, and it is especially delicious when paired with crispy and tender vegetables.
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Heat the oil pan, add 1 tsp of cooking oil, and sauté the garlic cloves until fragrant.
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Add the bacon and stir-fry over medium heat for half a minute until the meat is transparent and oily.
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Add the vegetables, pour in 1 tablespoon of light soy sauce, an appropriate amount of sugar and fresh pepper segments. At this time, add salt as appropriate according to personal taste. Because the bacon itself has salt, it is okay not to add salt. During this process, stir-fry over high heat and stir frequently to avoid burning the pot.
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The mellow and fragrant oil juice of the bacon is permeated, and the vegetables are fresh and refreshing. Therefore, this dry pot dish will not be amazing, but it is definitely a popular meal in the market.
