Bamboo Shoot Pork
1.
Cut the pork belly into 4 cubes of 3 cm, a bit larger for enjoyment, or a smaller one; put the pork belly, 10 grams each of onion and ginger in a pot under cool water, 1 tablespoon of cooking wine, and blanch water to remove any foam
2.
Peel off the outer skin of spring bamboo shoots, and cut the amount of spring bamboo shoots according to personal preference.
3.
After the water is boiled, add 1 teaspoon of salt and cook for 5-8 minutes on medium heat. Cook for a longer time to remove the oxalic acid and reduce the astringency; add 1 tablespoon of oil to the pot and stir-fry the meat after blanching until it is browned around. Dry the meat with kitchen paper before putting it in the pot to prevent it from splashing
4.
After the meat is taken out, leave a little oil in the pan. Stir fry will produce oil. Add rock sugar and fry on low heat until the sugar turns yellowish brown. Pay attention to the low heat and do not fry it. Pour in the meat and quickly coat it with sugar, then Cook in 1 tablespoon of cooking wine
5.
Add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce. If the color is not dark enough, add a little dark soy sauce; add 5 grams of cinnamon, 1 star anise, 2 bay leaves, add boiling water to cover the meat, and cook for an hour until Basically crisp, pay attention to adding enough water at a time, rather than less
6.
Add spring bamboo shoots for about 1 hour, add salt and simmer for 20-30 minutes on medium heat to taste, harvest the juice on high heat and serve
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