Characteristics and cooking characteristics of Nanchang hedgehog bacon dish

After packing Artemisia selengensis, cut the bacon into thin slices and put it in a bowl for use. The thinner the bacon, the better. The thinner it is, the easier it is to taste. Besides, you don't want to cut all the lean meat. It is best to cut pork belly according to the standard. Each piece is fat and thin, so it tastes the best.

When cooking, remember the saying "more oil makes a bigger fire". When the oil in the pot is about six or seven degrees, put the prepared ginger powder, dried pepper powder and garlic seeds into the pot, stir fry quickly with a spoon, and then put the cut bacon into the pot and stir fry. Stir-fry for a while and then add Artemisia selengensis. At this time, you should put some cooking wine into the pot, add some water as appropriate (if Artemisia selengensis is tender enough, you don't need to add water), and then stir fry with a spoon.

Add a little monosodium glutamate and salt before cooking (salt is not necessary, because bacon itself is salty, but Nanchang people have a heavy taste, so most people choose to add more). After turning it over, you can pick up the pot and put it on the plate.

Before serving, add two drops of sesame oil to the plate, mix well with chopsticks and serve, which will be even more icing on the cake.

This fried bacon made of Artemisia selengensis is golden yellow, fat but not greasy. Artemisia selengensis is green, crisp and refreshing, and has a special fragrance. It's a special dish of Nanchang. It's really delicious.

The best way to eat fried bacon with Artemisia selengensis is natural and wild Artemisia selengensis. In recent years, many cultivated Artemisia selengensis have appeared in the market. These artificially planted Artemisia selengensis are cut off as long as they are feet tall, so their stems are much tender than those of wild Artemisia selengensis, but they do not have the unique natural fragrance of wild Artemisia selengensis. The fried bacon made by Artemisia selengensis always feels light.

Fried bacon with Artemisia selengensis is a special dish in Nanchang, but some Hunan netizens told me that Hunan also eats this dish. Think about it. It's normal. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, due to the long-term war, the population of Sichuan, a land of abundance, dropped sharply, so the Qing government "filled in Sichuan Huguang". However, Huguang area is the land of four wars and the granary of rice, which is known as "Huguang is ripe and the world is full". A large number of Huguang people moved to Sichuan, and the number of people left behind was insufficient, which had a great negative impact, so they went on to engage in "Jiangxi filling Huguang". A large number of Jiangxi people moved to Hunan, taking away their eating habits.

Artemisia selengensis, an aquatic plant, is said to be a specialty of Poyang Lake, but as long as the climate is suitable, it will not grow in other places, but it is not as big as Poyang Lake and its name is quite famous. Jiangxi and Hunan have similar climates and a long history. Jiangxi cuisine is also a branch of Hunan cuisine.