Braised Pork Belly with Spring Bamboo Shoots
1.
Clean the pork belly with skin
2.
Cut into long squares about 2 cm wide
3.
Spring bamboo shoots peel off the old skin, remove the old roots, and clean them
4.
The spring bamboo shoots are horizontally divided into two parts from the middle, only the middle and lower part is taken, and the tender tip part is reserved for other use; cut the spring bamboo shoots into large pieces
5.
Make water in the pot. After the water is boiled, put a spoonful of salt, put the bamboo shoots in the water, boil for 10 minutes, then remove them, put them in cold water and use them too coolly. This treatment can decompose most of the oxalic acid in the spring bamboo shoots. No astringency when eating
6.
Pour oil in the pan, put a handful of rock sugar into the pan at the same time, and fry it gently with a spatula
7.
Always keep on medium heat, fry the rock sugar into a reddish-brown color, which is the color of fried sugar
8.
Pour the pork belly pieces into the pot and stir fry quickly, so that each piece of meat can be evenly stained with sugar
9.
Stir-fry slowly over medium and small heat to force out all the oil in the meat, and the meat will become hard so that you won’t feel greasy when you eat it.
10.
Each piece of meat is evenly colored. When it is reddish brown, add green onion, ginger, star anise, dried red pepper, salt, cooking wine, and stir-fry evenly
11.
Pour the blanched bamboo shoots
12.
Stir fry evenly so that each bamboo shoot is also full of sugar color
13.
Pour hot water along the side of the pot. At this time, in order to better maintain the color, it is best not to turn the meat and bamboo shoots.
14.
Simmer over low heat until there is little soup, remove the lid to collect the juice, and take it out of the pot
Tips:
1. The color in the dish is completely the effect of sugar color, without a drop of soy sauce;
2. Start to fry the sugar color with cold oil, use a low heat, it is better to control the temperature of the oil, do not fry the sugar color, otherwise it will become bitter and even produce toxins;
3. The bamboo shoots must be boiled for 10 minutes in advance to remove most of the oxalic acid, which is not only good for the body, but also has a good taste:
4. After pouring the hot water, do not turn the meat and bamboo shoots easily, so that the sugar color can be well attached to the top.
