Braised Pork Belly with Bamboo Shoots
1.
Fresh bamboo shoots grow deep in the mountains. Wild bamboo shoots can be eaten safely without worrying about pesticides, formaldehyde, sulfur dioxide, and chemical fertilizers. Bamboo shoots are fresh vegetables, and the fresher and tenderer they are, the better they taste, so keeping them fresh is very important. Every spring comes, the vegetable farm will have excellent bamboo shoots. I will reserve dozens of catties of bamboo shoots; blanch them in the refrigerator and freeze them; it can retain the original fresh and refreshing taste of bamboo shoots. And you can make it anytime you like. Stir-frying, stuffing, and stewing can be very convenient. [The main bamboo species here is the bamboo from the middle and lower reaches of the Yangtze River] [Main ingredients] 300 grams of pork belly, 500 grams of wild bamboo shoots, [Seasoning] 3 spoons of oil, 8 slices of ginger, 2 spoons of dark soy sauce, 2 spoons of light soy sauce, 1 rock sugar , 2 spoons of salt, 1 spoon of pepper, 3 cups of water, 2 spoons of cooking wine, 10 grams of dried red pepper, 6 star anise.
2.
Use a knife to cut the sides of the bamboo shoots to easily tear off the outer skin; remove the old roots of the bamboo shoots and cut them into small sections. Spring bamboo shoots contain oxalic acid. After cutting into sections, put clean water in the pot, boil and pour the bamboo shoots into blanching water.
3.
The blanched bamboo shoots are drained and set aside. Bamboo shoots cannot be eaten raw. They have a bitter taste when cooked separately, so the purpose of blanching is self-evident. But if the bamboo shoots and pork belly are braised in soy sauce, the bitterness and astringency are completely concealed; the taste is particularly different.
4.
Clean the pork belly and cut into 2 cm square pieces.
5.
Put a pot on the induction cooker and put in clean water; boil the water and blanch the blood of the pork belly. Remove the pork belly and drain the water. [You don’t need to blanch water; but some don’t worry]
6.
The sliced pork belly is fried in the pan.
7.
When frying, you need to turn the pork belly until the color of the fat part becomes translucent when frying; and the taste is sticky and not greasy.
8.
Remove the pork belly and drain the water. Put 3 tablespoons of fresh oil in the pot.
9.
Add dried red chili shreds and burn the pork belly on a fierce fire. The pork belly shrinks quickly and tastes firm under high temperature. Drain the pork belly and set aside.
10.
Cook in a spoonful of cooking wine, stir and sauté until fragrant. Reserve the pork belly soup for later use. Because bamboo shoots need to be soaked in the soup of pork belly to taste, don't waste the soup.
11.
After putting the light soy sauce in the pot, stir fry with a spatula until the color is even.
12.
Add a spoonful of dark soy sauce to evenly color the pork belly.
13.
Finally put in a rock candy; fried sugar color. Slowly stir and boil it over medium and small heat until the rock sugar is completely melted and turns into a nice red sauce. [Don’t burn the rock sugar easily over high heat]. Then let the sugar color evenly coat the pork belly.
14.
Turn off the heat and add a spoonful of salt.
15.
Then pour in the bamboo shoots and stir-fry. Because 500 grams of bamboo shoots are added, you need to add salt, dark soy sauce, light soy sauce, and cooking wine again, and continue to stir-fry for a while. Bamboo shoots are more oil-absorbing, while braised pork just happens to be more oily. It is quite suitable to match these two.
16.
Because fresh bamboo shoots are easy to cook; stir-fry with pork belly to taste, sprinkle with pepper and stir-fry, then turn off the heat and cook. If you think the braised braised is too light; the taste is heavier; you need the flavor of pork belly and bamboo shoots to penetrate into the flavor, you can put it in a casserole; add 3 cups of water and continue to simmer for 2 to 3 hours. [This method of stewing braised dried bamboo shoots will also be delicious, there is no fresh bamboo shoots; dried bamboo shoots will have the same effect] The bamboo shoots and meaty flavours will be more mellow.
17.
Bamboo shoots are a treasure in the dish; they are rich in protein, amino acids, fats, sugars, and are fresh and tender foods. They have a fragrant and delicious taste. Bamboo shoots cannot be eaten raw. When cooked separately, they have a bitter and astringent taste and do not taste good. Braised bamboo shoots require a lot of oil and water. Soak it to remove the bitterness and spicy sensation; [preferably pork belly]; cut off the sharp skin of the bamboo shoots; it is very spicy and bitter. Remember that fresh bamboo shoots must be blanched. 【Bamboo Shoots Braised Pork Belly】The taste is particularly delicious and tender, with a special flavor. Looks great~~~ Give it a try; if you have any questions, just mention it! Just leave it in the comments, I will answer when I see it~~~
Tips:
[Selling cute lemon 7] Warm reminder: It is very suitable for people with obesity and constipation. People with gastric ulcer, gastric bleeding, nephritis, liver cirrhosis, low calcium, and osteoporosis are not suitable for consumption.
[Selling cute lemon 7] Warm reminder: It can enhance the body's immune function and improve disease prevention and disease resistance.
[Selling cute lemon 7] Warm reminder: It has a certain preventive effect on gastrointestinal cancer and breast cancer.
[Selling cute lemon 7] Reminder: Bamboo shoots and pork belly can be stewed together to lower blood sugar.
[Selling cute lemon 7] Warm reminder: Bamboo shoots are good for weight loss; they can reduce the incidence of poisoning and bowel cancer.
[Selling cute lemon 7] Reminder: Don't burn the rock sugar easily with high fire; bamboo shoots need to be soaked in the soup of pork belly to be delicious, don't waste the soup.
