Braised Pork Belly with Spring Bamboo Shoots
by Mei Jue Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Raw material map
2. Cut off the old roots of the spring bamboo shoots, peel off the coats of the bamboo shoots, and then scrape off the epidermis with a peeler to wash and set aside;
3. Cut the spring bamboo shoots into hob pieces, and cut the pork belly into 1.5 cm by 1.5 cm squares.
4. Bring water to a boil in a net pot, add spring bamboo shoots and cook for 2 minutes, remove and let cool.
5. Bring water to a boil in a pot, add red yeast rice, add pork belly and boil thoroughly, remove the cold water and let it cool.
6. Put the blanched spring bamboo shoots and pork belly into a plate for later use.
7. Sit in a net pot on fire, add appropriate amount of vegetable oil, add onion, ginger, garlic and pepper aniseed cinnamon and dried red pepper to fragrant
8. Remove the seasoning residue from the pot, add the pork belly and stir fry.
9. When the pork belly comes out of oil, cook it with cooking wine, light soy sauce, dark soy sauce, oyster sauce, and sugar and stir-fry evenly.
10. Add appropriate amount of boiling water (without the meat) and bring to a boil, turn to low heat and simmer for 25 minutes.
11. When the pork belly is crispy, add spring bamboo shoots, add a small amount of salt and simmer for 2 minutes.
12. Collect the juice over the fire.
13. Pour in an appropriate amount of water to thicken the starch, add MSG and stir evenly out of the pot.
14. Served on the table
