Dried Bamboo Shoots, Roast Pork, Fragrant Bamboo Shoots More Fragrant

Name: Dried Bamboo Shoots, Roast Pork, Fragrant Bamboo Shoots More Fragrant
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Dried bamboo shoots; 300g Pork belly; 2 teaspoons Soy sauce; 2 teaspoons Cooking Wine; Some Sliced Ginger and Garlic; 1 tablespoon Sugar; 3g salt

by Huang Huang Ai Delicacy (From Sina Weibo.)

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

In Weihai in July, with the harvest of wheat, this day also began to heat up.
But the weather is hot, my family's enthusiasm for eating meat has diminished a little. My sister gave me a bag of dried bamboo shoots. This is a very good ingredient. The big meat is the most suitable!
The fragrant bamboo shoots are more fragrant, and life is like roasting meat with dried bamboo shoots. Add proper water, just the right seasoning, lightly cover the pot, heat accurately, and watch the flames happily, in order to eat the fragrant but not greasy dried bamboo shoots. Roast pork, I'm waiting! Served with rice, it is a very nutritious dish. The first time I ate dried bamboo shoots, I fell in love with it. It seems that the southern ingredients are really delicious!

Ingredients

300g Dried Bamboo Shoots
300g Pork Belly
2 teaspoons Soy Sauce
2 teaspoons Cooking Wine
Some Sliced Ginger And Garlic
1 tablespoon Sugar
3g Salt

Dried Bamboo Shoots, Roast Pork, Fragrant Bamboo Shoots More Fragrant

1. Soak the dried bamboo shoots in warm water and cut into sections (the time for soaking the dried bamboo shoots must be enough, preferably more than 12 hours! For storage convenience, the dried bamboo shoots are generally dried out, and the bamboo shoots are dried many times during the soaking process. Wash it by hand, the bamboo shoots are dry and soft to the touch, and the color starts to turn white, which means it is flexible.)

Dried Bamboo Shoots, Roast Pork, Fragrant Bamboo Shoots More Fragrant recipe

2. Cut the pork belly into pieces, blanch it, and wash off the foam.

3. Heat oil in the pot, add pork belly and ginger and garlic slices when it is 50% hot, stir-fry on medium-low heat until the meat is slightly oily and slightly yellow

4. Pour the cooking wine into the pot, add the meat, put the sugar and stir-fry on high heat, add the light soy sauce and dark soy sauce, and stir-fry

5. Cover the pot and simmer for two minutes until the meat is completely colored. Add boiling water to the pot to cover the meat, boil it, skim off the froth again, and then add the dried bamboo shoots

6. After the high heat is brought to a boil, change to a low heat and simmer for an hour, and finally add the green onions and salt.

Tips:
Huang Huang's tips:
1. The pork belly of choice for this dish is best to choose more white meat and more layers, because dried bamboo shoots like big oil!
2. The water used for soaking the dried bamboo shoots must be changed many times, washed many times, and rubbed off the white film on the surface of the dried bamboo shoots!
3. Control the amount of light soy sauce and dark soy sauce by yourself, according to personal preference! Because in my heart, this is a dense and colorful dish!