Fried bacon with dried radish is a Hunan dish with complete color, flavor and flavor. In my big Hunan, almost every family will pickle some bacon and dried radish. When these two are fried together, they taste unique. Dried radish is golden in color, thick in meat, crisp, tender and refreshing. It’s more delicious than bacon!


1 handful of dried radish
100g black fungus (wet)
200g Bacon
10g ginger
Five small red peppers
2 shallots


Step 1
Soak dried radish with water in advance;

Step 2
After cleaning for several times, wring out the water and chop it up for standby;

Step 3
Chop up agaric, ginger, pepper and chives for standby;

Step 4
Bacon standby; (my mother soaked the sliced bacon in oil and could keep it for a long time without putting it into the refrigerator. If it was a piece of bacon, it would be boiled and sliced)

Step 5
From the pot, pour a little more oil into the bacon and remove the oil over a low heat; (the fire is too fierce, and the bacon is easy to dry)

Step 6
After frying the fat part transparent, pour in ginger and pepper;

Step 7
Stir fry over high heat until fragrant, pour in 2 tablespoons cooking wine and continue to stir evenly;

Step 8
Stir fry until the cooking wine is almost volatilized, pour in diced radish and stir fry constantly;

Step 9
Stir fry diced radish for about 2 minutes, pour in black fungus and continue to stir fry;

Step 10
Then pour oyster sauce, soy sauce, monosodium glutamate, sugar and other condiments to taste; (many people don't like the smoke smell. Blanching water, cooking wine and fresh sugar can effectively remove the smoke smell)

Step 11
Pour in fresh water without ingredients, bring to a boil over high heat and simmer over medium and low heat;

Step 12
After the water is dried, add a little salt to taste, turn and mix evenly and put on a plate;

Step 13
Sprinkle with scallion, or sprinkle it into the pot and then put it on the plate;