Leishan Braised Pork Belly

Name: Leishan Braised Pork Belly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; 1 Lei Sun; 3 pcs Shiitake Mushrooms; 2 tablespoons Soy sauce; Some Sugar; Some chopped green onion; Some Sharp pepper; a little salt; 2 pcs star anise; 1 tablespoon Cooking Wine

by Nan Xi·Human Fireworks

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Chunsun is also known as Shan Bazhen, and there are many types. The bamboo shoot used for cooking this time is Lei Sun. Its scientific name is Lei Zhu Sun, also known as Lei Gong Sun. It is named after the bamboo shoots emerge from thunder in early spring. The earliest bamboo shoots listed on the spring bamboo shoot market. This time, the chef cooks it with pork belly and shiitake mushrooms. The finished product is particularly delicious. The key is that the process is simple, and you can learn it at a glance. "

Leishan Braised Pork Belly

1. Peel the bamboo shoots, wash and cut into pieces for later use. Wash the pork belly and shiitake mushrooms and cut into pieces for later use!

2. Pour water into the pot, blanch the bamboo shoots in the pot to get rid of its astringency! After blanching, remove them for use.

3. Pour a little oil into the pot, add a spoonful of white sugar, fry the sugar color, and fry until the sugar melts and the color darkens.

4. Stir-fry the pork belly in the pan, let the sugar color evenly spread on both sides, and then continue to stir-fry the next few sharp chilies.

5. Then add bamboo shoots and shiitake mushrooms and continue to stir fry over high heat.

6. Stir-fry for about two minutes and then add light soy sauce, dark soy sauce, cooking wine, stir-fry evenly.

7. Add water that is level with the ingredients, put in two star anises, cover the lid, and boil on high heat, then turn to medium heat and continue to simmer.

8. Cook until a little and a half of the soup remains, add appropriate amount of salt according to the saltiness, stir fry evenly, and you can get out of the pot.