Olive Vegetable Dried Bamboo Shoots Pork
1.
Soak the dried bamboo shoots one day in advance
2.
Dried olive vegetables are soaked half a day in advance
3.
Soak dried bamboo shoots into slices and olive vegetables into sections.
4.
Pork belly, add pepper, star anise, cinnamon, ginger and other boiled meat ingredients and cook until they are almost complete
5.
Fish out and let cool
6.
Cut into large pieces about 2 mm thick, not too thick, too thick, not easy to taste and will be greasy
7.
Put fermented bean curd, braised soy sauce and sugar in a bowl to make juice
8.
Pour the mixed juice into the meat slices, mix well and marinate for half an hour.
9.
Put oil in a pan and fry fragrant ginger and minced garlic, then pour in dried bamboo shoots and olive vegetables.
10.
Stir fry for about 2 minutes, add the braised soy sauce, add a little water, and add a little salt
11.
Cook on medium-low heat for about 3 minutes.
12.
The marinated meat is placed in the bowl along the circumference of the bowl,
13.
The fried dried bamboo shoots fill up the space
14.
After the water was boiled, it was put into the basket and steamed on medium heat for 1 hour. I made 4 bowls of meat and vegetables. I made 4 bowls and frozen them when I could eat them. You can eat them next time.
15.
The steamed meat is decanted into a wok, and after boiling, pour a little water and starch to thicken the soup.
16.
Then pour the meat and vegetables in the bowl into the plate and pour the juice on it.
