Braised Bamboo Shoots with Oily Pork

Name: Braised Bamboo Shoots with Oily Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Go oily pork belly; 400g Bamboo shoots; 8g Sliced ginger; 2 pcs star anise; 8g Garlic slices; 5g Shallots; 20g crystal sugar; 40g Soy sauce; 20g Cooking Wine

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Go oily pork, that is, after processing the pork belly, use green onion, ginger, and cooking wine to cook until it is 80% cooked, then deep-fry the skin in a frying pan until golden brown, then pick it up and immediately soak it in water until the skin is wrinkled. You can pick it up and add seasoning to braise it. For braised braised pork, we like to add some foods that eat oil and water to relieve the greasy feeling of pork itself. For example, like bamboo shoots, although bamboo shoots are fresh and delicious, they must be eaten with oil and water to have a fresh and tender taste. The combination of bamboo shoots and pork increases the deliciousness and neutralizes the greasy feeling of pork. The fusion of cooking greatly enhances the flavor of the dishes, and the taste is extremely delicious."

Ingredients

Braised Bamboo Shoots with Oily Pork

1. Prepare bamboo shoots and go oily meat

Braised Bamboo Shoots with Oily Pork recipe

2. Prepare ginger, garlic slices, star anise, chopped green onion and rock sugar

3. After removing the shells of the bamboo shoots, cut them into pieces with a hob, wash them, and cut them into pieces.

4. After the water in the pot is boiled, add the bamboo shoots, blanch them, and pick them up

5. Pour half a bowl of water into the pot, add rock sugar and cook until the sugar color

6. Add bamboo shoots and stir fry to create a fragrance

7. Then return the oily pork to the pot and stir fry to taste and add the cooking wine

8. Add light soy sauce and dark soy sauce and stir fry until blended with soy sauce

9. Add boiled water, the amount of water can be as much as the ingredients, then add ginger, garlic slices and rock sugar

10. Cover with high heat and turn to low heat for 35 minutes

11. Cover with high heat and turn to low heat for 35 minutes

12. Turn on the stir fry and turn to high heat to collect the juice and then turn off the heat to bring out the pan

13. Put it in a bowl and sprinkle with chopped green onion and serve

Tips:

1. Each restaurant has different tastes. We added light soy sauce and dark soy sauce without adding salt, so we adjusted it ourselves;
2. In order to reduce the greasy feeling, I burnt sugar with water, and the final product is also very beautiful;
3. The bamboo shoots should be blanched first for a better taste.

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