1. Prepare ingredients
2. The spring bamboo shoots are hulled and cut into pieces with a hob, washed and picked up, and cut into pieces.
3. Dried abalone is soaked and softened, washed and cut with a knife.
4. Prepare the seasoning
5. Prepare water starch
6. Add the bottom oil to the hot pan, put the shallot knots, ginger slices and star anise into the pan until fragrant
7. Then add the oily pork into the cooking wine
8. Add bamboo shoots and abalone
9. Add light soy sauce and dark soy sauce and oyster sauce and stir-fry evenly
10. Add rock sugar
11. Pour boiling water
12. Cover high heat and bring to a boil, turn to low heat and simmer for 30 minutes
13. Put the ingredients in the bowl first, save the juice and add the water starch to thicken the thick gorgon, then turn off the heat
14. Pour the thickening juice on top, add the shallots and you can serve
Tips:1. The taste of this dish is sweeter than we like. If you don't like it, you can reduce the amount of sugar or not add rock sugar, so you should reduce the amount of soy sauce. The taste is up to you.
2. The cooking time for oily pork is shorter than braised pork. Cook on low heat until the process is stir-fried twice to let the ingredients taste delicious.
