1. Cut pork belly
2. Blanch the pork belly in cold water until it changes color. Cut the bamboo shoots into large pieces.
3. Put less oil in the pot and put an appropriate amount of white sugar. I advocate less oil and less sugar. You can add an appropriate amount according to your taste. When the sugar bubbling, add the blanched pork belly immediately.
4. Stir-fry the pork belly as soon as possible to get the color of sugar.
5. After the color is gradually added, add ginger slices, small peppers, pepper, star anise, cinnamon, bay leaves, cloves, and grass fruits and stir fry together until you smell the aroma of the condiments.
6. Add hot water (the meat is easy to soften, if you add cold water, the meat is not easy to rot, and the oil in the meat is not easy to cook out.), add light soy sauce, dark soy sauce, fermented bean curd juice, salt, chicken essence, cooking wine, bring to a boil, Change to a low heat and simmer.
7. After half an hour, when the chopsticks can be inserted into the meat, add spring bamboo shoots and continue to simmer over medium and low heat.
8. After 1 hour of simmering, the meat is completely soft and rotten. Turn on high heat to reduce the soup until it is thick.
9. Okay, fatty but not greasy, the braised pork with the fragrance of bamboo shoots is shining out of the pot
10. With a small vegetable, a beautiful meal
11. The meat is rotten and the bamboo shoots are fragrant, so you can eat two bowls of rice.
Tips:The fermented bean curd juice is added to make the color brighter.
