Braised Pork Belly with Bamboo Shoots

Name: Braised Pork Belly with Bamboo Shoots
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Pork belly; 3 slices ginger; Some Chives; Some salt; Some White sugar; Some Cooking Wine; Some Salad oil; Some Rapeseed oil; Some MSG; Some Soy sauce; Some water; 1 package Anji taste of winter

by From now to beginning

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

The fat layer in the pork belly melts when heated, and the lean meat can’t be boiled for a long time. The winter bamboo shoots in Anji Winter’s taste will absorb the fat oil, which is more flavorful. The red and tender color makes people want to eat.

Braised Pork Belly with Bamboo Shoots

1. First cut the pork belly into cubes slightly larger than the size of Anji Dongzhiwei, cut the shallots into chopped green onions, and cut the ginger into slices

2. Prepare sugar, salt, MSG, salad oil, rapeseed oil, cooking wine

3. Put a small amount of salad oil and rapeseed oil in the pot, add ginger, pork belly and stir fry for a fragrance, add cooking wine, a little sugar

4. The taste of winter (add it with soup)

5. Add a little dark soy sauce for coloring, then add a small amount of mountain spring water, bring to a boil on high heat, simmer on low heat for 20 minutes, add a little MSG

6. Start to collect the juice, collect the juice and it will be out

7. Sprinkle some chopped green onion on top and serve

Tips:
Adding sugar can improve the freshness and increase the brightness of the dishes. The broth in the Anji Dongzhiwei bag must be added together, and the taste is better