1. Soak the dried bamboo shoots for 10 hours in advance, because the dried bamboo shoots this time have been soaked all day and night. The soaked bamboo shoots are cleaned and cut into small pieces for later use.
2. After flying the pork belly, pick up the meat and cut it into two to three centimeters wide pieces, and set aside
3. Heat the wok, pour the meat into the wok and stir fry to get the oil. Drain the bamboo shoots and put them in the wok and continue to stir fry evenly. This process takes about five or six minutes. Add dark soy sauce, soy sauce, oyster sauce, salt, stir fry until fragrant, add boiling water and boil.
4. Add enough water at a time, usually under the meat noodles. After boiling in the pot, transfer to the earthen pot and simmer for 45 minutes on medium-low heat until the water is dry.
5. Because the dried bamboo shoots are relatively old this time, I simmered them for 60 minutes. There is all oil underneath, so I can finally eat it.
Tips:Add garlic, bay leaves, star anise and stew to make it more fragrant. Because the spices in the house are all used up, I haven't put them in this time. But the taste is great
