Braised Pork with Spring Bamboo Shoots
1.
The spring bamboo shoots are peeled off the bamboo shoots, cut into two pieces from the middle, and cut diagonally into bamboo shoots for use
2.
Cut the pork belly into large pieces to make it more fragrant. If you like small pieces of meat, you can cut them into smaller pieces and drop them.
3.
Put it in cold water and boil, remove the blood foam and remove
4.
After cooking the pork belly, you can fish it out
5.
Put oil in the pot, add the spices star anise, cinnamon, bay leaves, and fry them on a low fire. If you have more spices, you can also add them together such as cloves and nutmeg.
6.
Take out the fragrant spices before frying and put in the right amount of rock sugar. The meat is sweet. You don’t need to think about the specific amount of rock sugar. It’s better to put more.
7.
Stir-fry the rock sugar on a low heat, and fry the caramel color, then add the pork belly and stir fry together
8.
Stir-fry the pork belly with bamboo shoots after being evenly colored
9.
Pour in the right amount of soy sauce, green onion, and sliced ginger together to make the pork belly and bamboo shoots darker
10.
Add boiling water, proper amount of cooking wine and spices that have been fried before
11.
Cover the pot and simmer slowly
12.
Simmer for about 1 hour. The soup will gradually decrease, and the food will surface. Add more salt to prepare the soup.
13.
If the soup is thick, stir it with a spatula to prevent it from sticking to the pot
14.
The soup will be ready when it is almost dried, and the braised pork with spring bamboo shoots and braised pork is complete.
15.
Pork belly is fat but not greasy, thin but not woody, one bite is full of fragrance, it melts in the mouth, you're done, hurry up and take pictures and enjoy
16.
The spring bamboo shoots absorb the broth of the braised pork, the color is red, the taste is salty and sweet, the taste is fresh and crispy, and the taste is different from the taste of braised pork.
17.
Isn’t it tempting to see the finished product? Served with a bowl of rice, topped with gravy, one bite of rice and one bite of meat, tut tut
Tips:
Please choose fresh ingredients, fresh, you should choose three layers of pork belly, so that it is delicious. ❥ The pork belly must be heated and boiled in cold water. ❥ Although the longer the stew, the more fragrant the pork belly, but you must also grasp the time. Don't cook for too long, otherwise the fat and thin will separate ❥ Special attention: blanching the spring bamboo shoots with water can reduce the oxalic acid of the spring bamboo shoots, and the taste will be better. It is also non-toxic if it is not blanched.
I said silently, I forgot to blanch the water, but everyone also thought it was delicious without any astringency.
