Braised Pork with Bamboo Shoots

Name: Braised Pork with Bamboo Shoots
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Pork belly; 300g Dried bamboo shoots; Some shallot; 15ml Cooking Wine; 5ml Soy sauce; 50g crystal sugar; a little salt

by Fatty Mushroom

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

Braised pork with bamboo shoots, I think this should be a name that everyone in the sea is familiar with. I think no one has ever heard of it. Almost every Chinese New Year will have a must-have dish, and it is still like this in my house today. Like many dishes, the freshly baked bamboo shoots are not necessarily the best when they are cooked. At this time, the bamboo shoots have not been thoroughly eaten by the red sauce. The characteristic of this dish is that the more it is cooked, the more delicious it is. The pork belly completely became a foil in it. It was cooked every day and heated again and again. In the end, it was almost impossible to find a complete piece of meat. The fat meat had been turned into oil, and the lean meat became granular. At this time, the bamboo shoots become more delicious as they are cooked, because they are full of gravy.

Ingredients

Braised Pork with Bamboo Shoots

1. Water bamboo shoots are made from dried bamboo shoots and can be purchased directly from the vegetable farm, or they can be made from dried bamboo shoots. Soak the dried bamboo shoots in rice water for a few days and nights, wash them, put them in a pot, add cold water to boil, boil on low heat for 1 hour until soft, slice them, remove, rinse with clean water and cool, then soak in cold water for later use ( The bamboo shoots are difficult to burn through, the whole process takes a long, long time to cook)

2. Prepare a large pot, add half a pot of water, add the soaked bamboo shoots, and cook slowly

3. Boil the pork belly in a pot of cold water to remove the froth, remove the impurities on the surface of the skin, and cut into pieces

4. Put a small amount of oil in the pot, add the shallots and ginger slices, stir-fry until fragrant, stir-fry the pork belly until fragrant

5. Add rock sugar and fry until the meat is dry and the edges are slightly yellow

6. Turn to high heat and cook, add cooking wine, light soy sauce, dark soy sauce, stir fry for color

7. Put the cooked pork belly in the bamboo shoots pot (if the bamboo shoots and the meat are cooked together, the meat will be gone when the bamboo shoots are ready), and add some light soy sauce to the soup according to the situation.

8. After boiling again, turn to low heat and simmer slowly until the meat is crispy and the bamboo shoots are delicious. Turn over during the period to see if the soup is dry. You can sprinkle some chopped green onions to increase the fragrance before starting the pot.