Braised Pork with Bamboo Shoots
1.
Soak the dried bamboo shoots in cold water in advance, or boil them in a pot for ten minutes, soak them, rinse them several times, and drain them for later use.
2.
Wash quail eggs, cook them in advance and peel them.
3.
Pork belly with skin, wash and cut into cubes, blanch in water for later use. In our hometown, pigskin needs to be roasted first, then soaked in warm water, and then scraped clean with a knife. There is no open flame, you can use an iron pan to heat it very hot, paste the pig skin on it and burn it until the pig skin is slightly scorched and no pig hair is visible.
4.
Prepare a large piece of rock sugar to boil the sugar color.
5.
If the rock candy is too big, you can put it in the microwave for a minute, then gently break it, the rock candy will break.
6.
Put a small amount of water in the pot, pour in rock sugar, and boil over medium heat.
7.
Turn to low heat and slowly boil out reddish brown.
8.
Wait until the soup boils up.
9.
Pour the meat into the pot, turn on the heat, and stir fry.
10.
Wait until the meat is evenly coated with sugar and there is no obvious moisture on the surface.
11.
Wait until the soup in the pot has boiled out big bubbles and the meat is colored (brown or dark brown).
12.
Add an appropriate amount of hot water to cover the meat by one to two centimeters.
13.
Throw the prepared spices into the pot.
14.
Add a spoonful of soy sauce. I like the mellow taste of the sauce, so I added it. If you don't like it, you can leave it alone. If the braised pork is not dark enough, you can add a little old extract color.
15.
Add dried bamboo shoots, quail eggs, a few slices of ginger, a tablespoon of sugar, a tablespoon of Huadiao wine or grain white wine, and a little salt.
16.
After the high heat is boiled, transfer to a casserole or stew pot and simmer for 40 minutes to an hour or so, until the meat is soft and the soup is thick.
17.
Finished product. The color is bright red, the taste is soft and waxy, and the aroma is compelling.
18.
Finished product.
19.
Finished product.
