[oil-free Healthy Version of Braised Pork with Dried Bamboo Shoots]: Firecrackers to Welcome The Spring Festival and New Year

[oil-free Healthy Version of Braised Pork with Dried Bamboo Shoots]: Firecrackers to Welcome The Spring Festival and New Year

1. Prepare all materials. Soak the dried bamboo shoots one day in advance. When I took this picture, the dried bamboo shoots were already soaked;

2. Clean the pork belly and wipe off the water;

3. Make a pot of water, put the pork belly in warm water, and heat it over high heat;

4. After boiling until boiling, continue to cook for 5 minutes, during which time the surface foam is removed;

5. Then remove the pork belly and clean the surface oil. If there is any pig hair that has not been cleaned, pluck it;

6. Cut the pork belly into large pieces (I divide it into two, each piece is about 8cm in length), put it in a cast iron pot, and put in water that is flush with the meat (other pots are also fine, if you use other pots, you may need more water ), then put the scallion, ginger, cinnamon, star anise;

7. Add 5ml of cooking wine, boil on high heat and turn to low heat, cover and simmer for 20-30 minutes;

8. Let it simmer for about 20 minutes. Try it with chopsticks. It can be easily inserted. At this time, turn off the heat, add appropriate amount of salt, cover the pot, and simmer until it cools naturally;

9. Remove the pork belly, drain the surface water, and keep it in the refrigerator;

10. During the refrigeration time, we will handle the dried bamboo shoots. Cut the soaked dried bamboo shoots into filaments, rinse them, and drain the water for later use;

11. Take out the pork belly that has been refrigerated to firmness, trim it, and cut into thin slices;

12. Cover the sliced pork belly with plastic wrap and set aside. The leftover leftovers are also reserved;

13. Prepare shredded bamboo shoots, shallots, ginger, dried chilies, and then take a large bowl of stew soup;

14. Put the leftovers cut off just now into the pot and stir-fry on low heat;

15. Wait until the meat in the pot becomes small and golden, and the oil basically seeps out, pour in the prepared green onion, ginger, garlic and dried chili;

16. Stir-fry on low heat until fragrant, pour in shredded bamboo shoots and stir-fry slightly;

17. Turn to high heat, add the cooking wine, light soy sauce, and dark soy sauce for cooking bamboo shoots in sequence, and stir-fry until evenly colored;

18. Add balsamic vinegar along the side of the pot and stir fry evenly;

19. Add the broth and sugar, boil on high heat, turn to low heat, cover and simmer slowly. The amount of broth depends on what you like, and at least it should be basically the same as the bamboo shoots;

20. About 30-40 minutes, uncover the lid and turn on the high heat, and collect the juice slightly;

21. Take appropriate amount of cooked bamboo shoots and pork belly slices prepared just now;

22. Take a slice of pork belly and put some shredded bamboo shoots on one section;

23. Starting from the end with the bamboo shoots, wrap the bamboo shoots tightly with pork belly;

24. Use toothpicks to fix the finishing point;

25. Process all the pork belly rolls and place them in a thinly greased pan;

26. Brush the surface of the pork belly with a layer of soy sauce, and then brush it again after drying;

27. Cover it with plastic wrap, put it in the steamer, and continue to steam for 30-40 minutes after the high fire SAIC;

28. Take out the steamed pork belly rolls. If you feel that the coloring is not enough, you can put it in the pot and braise it again. After the coloring is satisfied, pick up the pot and put it on the plate. Finally, put a few drops of sesame oil on the meat and serve while it is hot.

Tips:

1. For pork belly, choose fresh meat that is fat and lean, with distinct lines and skin;
2. The dried bamboo shoots should be soaked one day in advance, rub and wash several times in the middle, and change the water every few hours until the water for soaking the dried bamboo shoots becomes clear;
3. After the pork belly is cooked, put it in the refrigerator until it is firm and it will be better sliced. Mine is about 0.2cm thick? There is no specific quantity, anyway, the thinner the better;
4. When cooking bamboo shoots, the seasoning can be moderately heavy, because there is basically no flavor in the pork belly;
5. When using pork belly to roll bamboo shoot shreds, don't be too greedy. You can roll about 2 turns, and fix the tail with a toothpick;
6. The pork belly rolls must be steamed thoroughly, so that the fat can penetrate into the bamboo shoots, so that it will melt in the mouth and be fat but not greasy;
7. The steamed meat rolls may not be beautifully colored, so you can put them in a pot for boiling bamboo shoots, or add a new sauce to braise them, and let it be colored to your satisfaction.