Umeboshi, vegetables and bacon
Overview
I'm a lazy person~ I usually make dishes involving raw meat very carefully (to put it bluntly, I rarely make them), but I can't help it. There is no cold storage in the school. A Virgo patient like me must have at least half a catty at a time. I can't finish it and can't put it away, so I rarely make it. Generally, it's sausage, ham, and sometimes some bacon, bacon, salty ham, etc. for toothpaste. It's easy to store for no other reason~ I have always been obsessed with dried plums. I like dried plums, dried plums, bamboo shoots, dried plums, and even small green vegetables and plums. I am not picky about sweet or salty. I have been very greedy these days, and I want to eat dried plums with vegetables and meat... I was very lucky to get the opportunity to try out Hormel, which has a big pack of American bacon. Now, if you can’t buy pork belly, try it with bacon. After all, they are all pork belly. What’s more convenient is that you don’t have to cut it~~~ Hehe~~ As a rice wine drinker, how can I cook without good rice wine! Come on, pair it with eight-year-old semi-dry rice wine, 14 degrees, and it’s so fragrant!
Tags
Ingredients
Steps
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You can pull out the whole American bacon and cut off the parts you want to use, or you can take out a few slices and cut them into sections
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Cut it up, stack it up, and tidy it up
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Find a small casserole and put the bacon on it
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Carefully pick out the impurities in the prunes
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Rinse the prunes briefly, place them on top of the bacon, and press them slightly
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Pour in the rice wine (eight years old, it’s so delicious!) until the small casserole is full
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Cover the casserole and simmer for forty minutes
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Finally, pour out the soup from the casserole, add a little cornstarch to thicken the sauce, place the prunes and bacon in the casserole on a plate, pour the sauce over it, and decorate it a little!
