Every year, around the New Year, everyone starts cooking.Smoked pork bellyandsausageand other smoked meats. Although modern food doesn't need to be preserved this way, it has become a tradition, and the taste of smoked pork belly is really good. Differentingredientsproduce dishes with the unique flavor of smoked pork belly.

Garlic sproutsSmoked pork belly

Ingredients preparation

Smoked pork belly, garlic sprouts, appropriate amount,celery,a little, salt a little.

Method steps

1. Wash the smoked pork belly, cook it in a pot, and cut it into pieces after cooling;

2. Wash and cut the garlic sprouts and celery into segments. Cut the smoked pork belly into pieces for later use;

3. In the pot, without oil, fry the smoked pork belly to release oil, then add celery and garlic sprouts and stir-fry until slightly wilted;

4. Then add the garlic sprouts, add a little salt and stir-fry evenly to serve.

Garlic sproutsSmoked pork belly

Ingredients preparation

1 garlic sprouts, 2 smoked pork belly, dry chili pepperchili peppersappropriate amount, oil appropriate amount, salt,chicken brotha little,pepper,, Pí Countydoubanjiangappropriate amount.

Method steps

1. Peel and dice the garlic sprouts, cut the smoked pork belly into slices, and cut the dry chili peppers into segments;

2. Place the pot on the fire, without oil, use a largefire to heatand pour in the garlic sprouts and stir-fry until the water evaporates;3. After the garlic sprouts soften and wrinkle, remove them. Then, pour oil into the pot, add the dry chili peppers and smoked pork belly and stir-fry until the smoked pork belly is translucent;4. Use a large fire to add the garlic sprouts and stir-fry for two minutes, add chicken broth, salt, pepper and doubanjiang, and then add a little water to stir-fry evenly;

5. Finally, remove the water and serve.

Bamboo shoots

Smoked pork belly

Ingredients preparationHalf a pound of bamboo shoots, 200 grams of smoked pork belly,

green garlic

50 grams, 1 red chili pepper, 15ml Shaoxing rice wine, 5 grams white sugar, dryfermented bean curd5 grams, oil and salt appropriate amount,soy sauce15ml.Method steps1. Cut the smoked pork belly into slices, peel and slice the bamboo shoots, remove the old root and slice, cut the green garlic into slices, and cut the red chili pepper into threads;

2. In the pot, add a spoonful of water, bring to a boil, and blanch the bamboo shoots for 5 minutes, then drain;

3. Heat oil in a frying pan on medium heat, then add fermented bean curd and stir-fry to release its fragrance, add the smoked pork belly and stir-fry until it is half transparent;

4. Add the sliced bamboo shoots, then add Shaoxing rice wine and soy sauce and stir-fry, add sugar, salt and green garlic and red chili pepper, and then add a little water to stir-fry evenly;

5. Finally, remove the water and serve.

Pumpkin

Dry fried smoked pork bellyIngredients preparation

100 grams of smoked pork belly,

1 dried pumpkin1,green bell pepper1, red bell pepper1, green oniongingergarlic, aged vinegar, chicken powder,peanutsappropriate amount of oil.Method steps1. Wash and cut the smoked pork belly into small pieces, wash and slice the dried pumpkin, and cut the green and red bell peppers into circles;

2. Chop the ginger and garlic into minced pieces, and cut the green onions into flower shapes. Boil the smoked pork belly in water, and soak the dried pumpkin in warm water;

3. Heat oil in a frying pan, sauté the green onions and ginger, then add the green and red bell peppers and smoked pork belly and stir-fry;

4. Then add the dried pumpkin and stir-fry evenly, add a little water and stir-fry until the water evaporates, then add aged vinegar, chicken powder and green onion to season and serve.

Tips

Both smoked pork belly and dried pumpkin are salty, so no need to add salt.

Tips

Both salted pork and dried radish are already salty, so no need to add more salt.