Turnip doing arrives ahead of schedule two hours, with cold water or lukewarm bleb hair, had better be to use cold water bubble two hours above, the bright that can maintain a turnip to work so is fragile.

Bacon is boiled in boiling water fall or go up boiler evaporate, next after air is cool section. (forgot to take a picture)

Millet any of several hot spice plants is cut inclined paragraph, garlic bolt leaf is cut paragraph, dry chili is cut paragraph, garlic child pat broken cut end, in equipment Chi of in relief beans of a few clear is mixed dry chili end, namely chili face.

Bottom oil is put inside boiler, put the cured meat of section directly, stir-fry before stewing fries an oil, bacon submits transparent form. Put garlic powder and dry chili next paragraph, fabaceous Chi explodes sweet.

Put turnip doing and millet any of several hot spice plants and chili face stir-fry before stewing to fry next, right amount put a few salt, cooking wine, soy, gourmet powder flavors

Add boil in a covered pot over a slow fire of a few water a little while. Stew when also need not build boiler lid, this is done not have alleged... below the condition that carries conflagration, also with respect to stew 30-60 second went, the word of medium baking temperature one bell... oneself notice observation

When water fast stew works, add garlic sprouts young plant, garlic bolt shoulds not be long fry, it is OK to also fry 15 seconds to control probably (when frying, ensure conflagration breaks up fry) .

Outfit giving boiler dish, the turnip doing of aromatic hot go with rice fries bacon to had been done!

Increase one pace, this is in bubble bacon when, I have in front mentioning our home to eat cured meat is not to like to eat very salty, so must bubble water, even scald water, its saline taste take out. Bubble drops the saline taste of bacon, have a small method, my Mom teachs me, add one spoon gourmet powder in the water of bubble bacon namely, next bubble is controlled 30 minutes probably, the saline taste in bacon is met by take out a lot of, if you taste the word that feels salty still, again scald water, basic waxing flesh does not have saline taste, but that fragrance of bacon still has reservation. (this take out is salty the method applies to all brackish souse or dried meat the food that make. For instance acerbity beans horn, acerbity turnip)

This is a when our home eats cured meat small fondness for just. If feel incorrect, not authentic, also ask not gush, thank!

▼ [update] ▼
Go with bacon of gourmet powder bubble above salty the method is the time with proper need actually, either meet partly temporarily can bubble is dropped salty, I knew another method through the book of a few dish that do Hunan recently, that is boiled directly namely, either whole bacon is boiled, boil again after section however, heat boiled water first (water capacity is bit more, can become little because of the water in boiled process) , put the cured meat of section next, medium baking temperature boils 15-20 minute, one is tasted before fish out comes, protect do not have saline taste definitely, when such again tie-in and other course will fry, can be at ease put salt boldly, hahahaha