Braised Pork with Bamboo Shoots
by Rice sprouts
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the pork belly, add an appropriate amount, mix well, and let stand for 30 minutes. Generally speaking, about two catties of pork belly use 1 teaspoon of salt.
2. Wash the bamboo shoots and blanch them for later use.
3. The ingredients are ready.
4. Heat the wok, put the oil, and stir-fry the pork belly.
5. When the surface of the pork belly is slightly tarred, add glutinous rice wine.
6. Add the ingredients and sauté until fragrant.
7. Add the dark soy sauce and stir well.
8. Add water to cover about 1-2 cm of pork belly, simmer for about 1 hour on low heat.
9. When the soup is about to thicken, add small bamboo shoots and stir-fry.
10. Continue to simmer until the soup is thick and the heat is collected. You can add salt and chicken essence to taste according to your own taste before it is out of the pot. In fact, it is delicious without seasoning.
