Braised Pork with Bamboo Shoots

Name: Braised Pork with Bamboo Shoots
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 450g Pork belly; 280g Dried bamboo shoots; 1 tsp salt; 3 slices ginger; 200g Cooking Wine; 2 tablespoons Soy sauce; 1 tsp starch; 1 tablespoon Sugar; 1 piece Fermented bean curd (white); Some water; 2 tbsp Vegetable oil

by Tao Tao Mommy

4.6 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

3

Today’s braised pork dish is a more time-consuming dish. The fat and lean pork belly must be cooked for enough time to allow the fat in the meat to seep out and dissolve into the dried bamboo shoots. , Will be fat but not greasy, it will melt in the mouth.

Braised Pork with Bamboo Shoots

1. Soak the dried bamboo shoots in warm water for 4 hours to soften, clean, remove and squeeze dry and cut into small pieces for later use, cut the pork belly into large pieces, and peel and slice the ginger.

2. Take a bowl, add the seasonings except cooking wine, stir well and set aside, add a little vegetable oil to the pot, add ginger slices and sauté

3. Then carefully put in the pork belly and stir fry quickly to prevent frying. When the meat is simmered until slightly golden, add the bamboo shoots and stir for a while

4. Then pour the pre-adjusted seasonings, stir evenly, then add the cooking wine that will not have the meat, and stir all the ingredients evenly

5. Put all the ingredients into the rice cooker with juice, select the function of boiling soup, turn off the rice cooker, and let it simmer automatically

6. Take out the braised pork belly, put it in the pot again, collect the juice on high heat, then try the taste, add a little salt and a little water starch