Peppercorn on bacon

Peppermint has the advantage that it grows even in dry conditions. As the name suggests, it is hot, but in the countries of the former USSR it is eaten both pickled and smothered in bacon. However, the mushroom must first be battered to get rid of the hot taste, try picking it in the forest and then try something unusual. The dish in this recipe has a sharp, spicy flavour.

Ingredients:

500 g of peppercorns 200 g of bacon 2 pcs of onions 2 pcs of onions 1 tbsp minced red chilli water salt

Procedure:

1. Clean and slice the mushroom, pour cold water over it, change the water after 6 hours so 4 times in 24 hours, this will get rid of the burning taste and the mushroom can be further processed in the kitchen
2. In a pan, fry the bacon slices and add the sliced ryzce and onion, simmer under the lid until the mushrooms soften, then remove the lid and let the excess water drain out
3.

Recommendation:

For more information about peppercorns, see Peppercorns, Uses of peppercorns in the kitchen.

Note:

Recipe and photo: D.M.