Braised Pork with Bamboo Shoots and Mushrooms
by GXL8728
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. The raw materials are shown in the picture, ready.
2. Cut the spring bamboo shoots into oblique pieces, put in a hot water pot, blanch the water to remove the astringency, remove and set aside.
3. Heat oil in a hot pan, pour in pork belly, add ginger slices, stir fry over low heat to get the oil.
4. Pour a spoonful of cooking wine to get rid of fishy.
5. Pour 2 scoops of straw mushroom soy sauce for color and seasoning.
6. Pour in the right amount of hot water (preferably submerged in the meat), add one star anise, add an appropriate amount of salt, turn to a low heat, cover the pot, and cook for 20 minutes.
7. Open the lid and pour the blanched spring bamboo shoots.
8. Then pour the bisporus mushroom, put in the green onion, bring to a boil, turn to low heat and simmer for 30 minutes.
9. Open the lid again, put in a piece of rock sugar, cover the pan, and cook for ten minutes on medium heat.
10. Add a little chicken essence to taste, collect the soup, and then serve.
