Stir-fried cured meat with pickled vegetables

Boil some water and put the cured meat in to cook for about two minutes. Boiling it helps remove dust and other residues from the surface, and it also makes it less slippery and greasy when cutting, so it's easier to slice. If the cured meat is very salty, you can increase the cooking time to remove some of the saltiness. The cured meat I make isn't very salty, so just cooking the surface layer is enough; I don't aim for it to be fully cooked.

After boiling the cured meat, wash it with hot water and then slice it. When slicing, pay attention to separate the purely fatty parts, and put them in the pot first when cooking.

Prepare some garlic and chili. (You can skip the chili if you don't eat spicy food, or add more if you like it hot)

The pickled vegetables should be cut in advance, forgot to take a photo... The pickled vegetables I made are slightly bland, so I used some soy sauce to season them later. The cured meat I added a bit of soy sauce to, but it wasn't too salty; everything was just right.

Heat the oil in a hot pan.

First, put a few slices of purely fatty cured meat into the pan and fry to release some of the oil.

When the oil is almost ready, add garlic and chili.

Next, put the other cured meat down and stir-fry it.

Once the cured meat is basically cooked, add the chopped pickled vegetables and stir-fry them together.

Add some white sugar and soy sauce, and stir-fry evenly. The cured meat is already cooked, and the pickled vegetables can be eaten without stir-frying, so just put them in the pan to season and mix, no need to stir-fry for long.