1. Bake the pork belly with the skin facing down in the pan, wash and cut into small pieces of about 3×3 cm, then boil for 10 minutes and remove the drained water. The spring bamboo shoots are divided into two strips and then rolled into circles.
2. Drain the water and fry the pork belly in a frying pan for 5 minutes. (Pork belly can use kitchen paper to absorb water)
3. Put red yeast rice in 1000 ml of water, put the pork belly on high heat and cook for 10 minutes.
4. Add water, put cinnamon, bay leaves, pepper, soy sauce, light soy sauce, salt, rice wine and cook for 30 minutes.
5. Arrange the spring bamboo shoots and sprinkle appropriate amount of salt, minced ginger, white onion, chicken essence, pepper and pork belly in a circle, pour into the big bone soup and steam in a steamer for 2 hours.
6. After steaming, sprinkle on the green onion, cover and simmer for 1.2 minutes.
Tips:The spring bamboo shoots are fresh this year and kept frozen. Don't ask me whether I eat them or not. It has been a few years since the spring bamboo shoots are frozen and several spring bamboo shoots have been caught and eaten at this time. ^_^This dish is a bit cumbersome to make, it takes a little longer, but the meat is soft and waxy, not greasy, and the fragrance of spring bamboo shoots is delicious (of course I feel it)
