Dried Bamboo Shoots and Crispy Pork Roasted Three Fresh

Name: Dried Bamboo Shoots and Crispy Pork Roasted Three Fresh
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Water-fat dried bamboo shoots; 3s Shiitake Mushrooms; 80g Crispy meat; 120g Hydrofacial kelp; 1/2 root lettuce; 2 pieces Green onions; Some salt; 1 small piece ginger; a little pepper; Some Vegetable oil; Some water; Some chopped green onion

by Food·Color

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I wanted to have the kind of dried bamboo shoots in the three fresh noodles in the street shop. But you have to buy a strip of pork belly in advance, but you don't need much. It just so happened that the kitchen had just fried a big pot of crispy pork, so I didn't even think about the pork belly. It was the same with this crispy pork.
Freshly made dried bamboo shoots are the protagonist. Just simmer some side dishes in the refrigerator. Shiitake mushrooms can increase fragrance and freshness. Kelp seems to be a must-have for three fresh foods. I grabbed a plate of crispy meat and looked at the side dishes + dried bamboo shoots that were big enough, and picked out a few more pieces. After cutting all the ingredients, I felt that the color tone was too consistent. I took a lettuce and cut half of it. It was a bit of fresh color.
The dishes are ordered according to the taste and maturity of the ingredients, and the lettuce sticks are put in at the end, which immediately feels a lot refreshing.
It is cooked thoroughly and has a thick flavor and juice. The crispy pork version of dried bamboo shoots is also good. . . . "

Dried Bamboo Shoots and Crispy Pork Roasted Three Fresh

1. Ingredients: 200 grams of dried bamboo shoots, 3 shiitake mushrooms, 80 grams of crispy meat, 120 grams of kelp, half of lettuce, 2 green onions, appropriate salt, 1 small piece of ginger, a little pepper, vegetable oil, and water. Chopped green onion and a little pepper.

Dried Bamboo Shoots and Crispy Pork Roasted Three Fresh recipe

2. Cut the dried bamboo shoots into hob pieces and set aside.

3. Cut the crispy meat into thick slices.

4. Wash the water-fat kelp and cut into diamond-shaped pieces and set aside.

5. Wash the shiitake mushrooms and cut into slices.

6. Peel lettuce, wash, and cut into small pieces.

7. Wash the green onions, cut into sections with an oblique knife, wash the ginger, smash, and set aside.

8. Pour oil in the pot, heat it up, add ginger and sauté until fragrant,

9. Then add pepper, green onions, and saute,

10. Add the crispy pork, stir fry to get the fat,

11. Pour in the dried bamboo shoots and stir-fry evenly.

12. Add an appropriate amount of water, surpass the ingredients in the pot, and boil on high heat.

13. Add shiitake mushrooms, cook until the shiitake mushrooms become soft, add some salt to taste.

14. Then add water-fat kelp, bring to a boil on high heat, turn to medium-low heat, and cook until the kelp becomes soft.

15. Finally add the lettuce strips and cook until the lettuce strips become soft.

16. Collect the juice on a high fire, and finally adjust it according to the saltiness of the soup and add a little salt.

17. Out of the pot, sprinkle with pepper and chopped green onion, ready to use.

Tips:
After the shiitake mushrooms are boiled and softened, add a little salt and cook together, so that the dried bamboo shoots and shiitake mushrooms can fully absorb the flavor of the seasoning and add flavor. But the salt should not be too much, so as not to be too salty.
Lettuce is not durable to boil, put it in at the end, and it can be out of the pot after it is cooked.
The cooking time should be determined according to the taste you want.

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