Braised Spring Bamboo Shoots with Braised Pork

Name: Braised Spring Bamboo Shoots with Braised Pork
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece Spring bamboo shoots; 20g crystal sugar; 15g Sugar; 20ml Cooking Wine; Some salt; 15ml Soy sauce; Some Green onion ginger; 2 pcs star anise

by Teacher Kong teaches cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The bamboo shoots excavated after the beginning of spring are known as the "eight treasures of mountains" for their large bamboo shoots, white jade as clean, tender meat, and delicious and refreshing. Although bamboo shoots are available in all seasons, only spring shoots are the most tender. At this time of the year, I will buy a lot of spring bamboo shoots back, peel off the skins and cut into slices, blanch them, drain them, seal them in a fresh-keeping bag and store them in the freezer compartment of the refrigerator. Take them as you go.

Chunsun, as one of the must-eat delicacies at the beginning of spring every year, is really a fresh tongue. Today, I will use pork belly and spring bamboo shoots to make a delicious "pork belly braised spring bamboo shoots". Even if it is a piece of pork, you should have your own attitude. You must know that a wonderful life can't only consist of refined meat, but also have suitable fat and oil to match, and even have a good partner like Chunsun. In order to finally become an excellent bowl of braised pork with spring bamboo shoots.

The spring bamboo shoots absorb the fat of the pork belly, and the pork penetrates the fresh aroma of spring bamboo shoots, which is fat but not greasy, and the bamboo shoots are full of fragrance. This kind of taste complements each other and collides with each other for three days, which is endless aftertaste. Take advantage of the good season of spring, you must try this dish!

Ingredients

Braised Spring Bamboo Shoots with Braised Pork

1. Spring bamboo shoots remove the coat.

Braised Spring Bamboo Shoots with Braised Pork recipe

2. Cut off the older part at the bottom.

3. Cut the spring bamboo shoots into pieces.

4. Bring the water to a boil, add a little salt, and add the spring bamboo shoots to blanch for 1-2 minutes.

5. Peel the pork belly and cut into pieces about the size of spring bamboo shoots. Add cold water to the pot. After the water is boiled, skim the froth, and fill it with controlled water.

6. Put an appropriate amount of oil in the pot, add rock sugar when the oil is 50% hot, and boil the sugar color on low heat. (Small fire heating...Small fire heating...Small fire heating...Important things are said three times, otherwise it will be easy to boil.)

7. Add pork belly and stir fry.

8. Fry until evenly coated with sugar.

9. Add the prepared shallots, sliced ginger and star anise, and pour in boiling water that is just under the pork belly. (When adding water to stew, be sure to add boiling water, cold water and warm water will agitate the meat and make the meat tight.)

10. Add light soy sauce and cooking wine.

11. Bring to a boil on high heat, turn to low heat and simmer for about 40 minutes.

12. Add spring bamboo shoots, add salt and sugar and cook for 20 minutes.

13. Open the lid and collect the juice over high heat.

14. Serve and serve, sprinkle with a little chopped green onion. This spring bamboo shoots roasted pork finished product has rich soup, soft and tender meat, super delicious, and it is endlessly memorable!