Braised Pork with Bamboo Shoots and Bamboo Shoots
1.
Prepare ingredients
2.
Thaw the baiye knot and bamboo shoots, blanch them with boiling water, and cut the bamboo shoots into sections
3.
Wash and cut the pork, blanch and remove
4.
Take the pressure cooker and put the pork
5.
Put ginger, garlic, pepper, star anise, cinnamon
6.
Add cooking wine, sugar, soy sauce, appropriate amount of water, boil on high heat, low heat for about 15 minutes, turn off the heat
7.
Turn on the pressure cooker and put the knot
8.
Put bamboo shoots
9.
Add some salt, bring to a boil on high heat, low heat for 10 minutes
10.
Pour all the contents of the pressure cooker into the wok and collect the juice on high heat
11.
Add salt, sesame oil and stir well, add chicken essence and chopped green onion.
Tips:
1. Add the salt twice to make it more delicious.
2. The final juice collection time depends on the amount of soup.