Fried pig oil residue with dried radish

Fried pig oil residue with dried radish

Introduction:

"Although the breakfast in the streets is full of rice noodles and earthen pot soup, it makes the outsiders think that this is the traditional breakfast of Nanchang people. In fact, it's not true. The real breakfast in Nanchang is rice porridge with some homemade dishes. Such as dried radish, potherb mustard and so on. The best season to make dried radish is in autumn. If you live in a large living area built in the 1980s, you can see that in the cool autumn weather, the balconies of every household are covered with white radishes cut into claws and worn on slender bamboo sticks. When the white radish is half dry in the sun, take it back, rub it with salt, put it into a pottery pot or glass bottle and marinate it. When the color turns light yellow, it's ready. The dried radish can be eaten raw or fried with various seasonings. When I was a child, the conditions at home were not good. My mother always cut the dried radish and bean drum into pieces, then stir fry them in oil, and finally add the fine scallions. So I took a big China spoon and put it into the bowl filled with rice porridge one by one. To the new year, there is fat, usually take fat boiled oil, left by the pig oil residue is used to fry radish dry, it is simply fragrant incomparable ah! Now the living conditions have improved, but maybe I'm still the person who came out of the living area in the 1980s. No matter what kind of breakfast I can't eat for a long time, only this bowl of porridge and a dish of vegetables are my eternal love

Production steps:

Step 1: prepare dried radish and lard.

Step 2: wash the green and red peppers and shallots.

Step 3: dice the dried radish and pig oil residue; cut the green and red pepper and shallot into small sections; set aside.

Step 4: put oil in the pot and heat it.

Step 5: add dried radish and stir fry.

Step 6: add the pig oil residue and stir fry.

Step 7: add green and red pepper, stir fry, add a little cooking wine, stir well.

Step 8: Sprinkle with scallion and turn well.

Materials required:

Dried radish: 300g

Pig oil residue: 100g

Green and red pepper: moderate amount

Shallot: moderate

Cooking wine: moderate

Note: 1. Dried radish can be divided into wet, half dry and full dry. It's best to use half dry for frying, which makes it crisp and refreshing. 2. Pig oil residue can be cooked with fat meat or bacon fat meat. What I used was bacon fat meat, so there was no salt in the whole dish. 3. If you can't finish it in a short time and want to keep it for a long time, you can stir fry it and heat the oil to soak the finished product. The soaking container should be oil-free and water-free. It can be stored in the refrigerator for more than half a month.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy