Why do you cook sausages on the solstice in winter?

Winter is a good time to fill sausages, because the temperature is generally low and outdoor microorganisms are inactive. Sausages, bacon and other dry-cured foods are not easy to deteriorate, suitable for preservation and delicious enough. You can eat it after drying it for ten and a half months. Now these pickled products can be eaten for a long time under good storage conditions in the refrigerator.

Bacon with spicy garlic sprouts and slightly drunk fruit tree aroma is a perfect match. Although it is a home-cooked dish, it is extremely delicious. It is also a dish that is often ordered.

Recipe: Fried bacon with garlic moss.

Ingredients: garlic sprout, bacon, onion, salt (a little)

1, bacon soaked in water for one night. The purpose of soaking wool in water is not only to remove the salty taste of meat, but the most important thing is that the skin of bacon will not move at all without soaking.

2. Dice the bacon with water and cook the bacon. Don't cook for too long, just use chopsticks to penetrate the skin, because the fat of bacon is the easiest to melt, and then slicing is the problem.

3. Slice the bacon as thin as possible, and prepare onions and garlic.

4, bacon into the pot and fry on a small fire, don't fire, the fire is big and fried, and the meat slices are burnt.

5. Pull the meat aside and fry the garlic.

6. Put the onion segments together before cooking, and then season with salt.