[Hunan] fried bacon with dried radish

Fried bacon with dried radish is a famous dish in my hometown, which belongs to Hunan cuisine. It has the unique flavor of bright red color, salty smoke, fat but not greasy, and delicious. It is smoked at the beginning of winter every year and should be eaten after the Spring Festival. Smoked cured meat can kill insects and prevent corrosion. As long as it is properly kept, it can be tasted all year round. When I was a child, my grandfather would raise several pigs every year, kill one at the end of the year, sell most of them to the neighbors, make some bacon and leave some for cooking. In my impression, every family has to buy some streaky pork or hind leg meat to make bacon. The whole production process is divided into three steps: material preparation, pickling and smoking. The materials of smoked bacon are also exquisite. Grandpa usually smoked bacon with peanut shells, rice shells or pine and cypress sawdust. Sometimes he added some dried orange peels. The bacon with orange peels tastes more fragrant after being smoked. Growing up with it as a snack, the familiar fragrance always makes people salivate. A good dried radish has the characteristics of bright yellow color, uniform strip shape, thick meat, strong aroma, suitable saltiness, crispness, tenderness and refreshing, and delicious taste, that is, the five wonders of "color, fragrance, sweetness, crispness and freshness", and has the natural sweetness of fresh radish, which is full of aftertaste after eating. Preserved meat with radish is a major feature. This dish is salty, fresh and delicious. The preserved meat is mellow, fat but not greasy. The dried radish is spicy, crisp and tastes very beautiful. It is deeply loved by many friends.

Main Ingredients

• Bacon 1 piece

Auxiliary Ingredients

• The soy sauce 2 tsp
• chili powder 1 tsp
• red pepper 2
• garlic 2-valve
• garlic bolt 2
• Dried radish A little