Pork Belly and Bamboo Shoots in Dry Pot
1.
It takes about two to three minutes for the dried bamboo shoots to become water, and the water is changed once or twice. Remove the head and tail of the dried shrimp and let it in warm water for ten minutes, wash and cut the pork belly, put salt to marinate, cut the onion into sections, slice the ginger, and remove the garlic.
2.
Boil the dried bamboo shoots in boiling water for about 2 minutes, set aside
3.
Put vegetable oil in the hot wok, stir-fry the pork belly until the color becomes oily, add ginger and garlic in turn and stir-fry slightly
4.
Then add the dried bamboo shoots and dried shrimps and continue to fry for a while, pour in an appropriate amount of boiling water, and add an appropriate amount of soy sauce, cover and bring to a boil
5.
Bring to a boil and put it in a casserole, simmer on high heat for 5 minutes, turn to low heat for 20-25 minutes, stirring many times in the middle to avoid burning
6.
Then sprinkle the pepper and green onion, stir it with chopsticks, and the delicious pork belly and bamboo shoots comes out in a pot
Tips:
If there are dried shrimps, there is no need to use MSG chicken essence to increase freshness. In addition, dried squid can be used to replace dried shrimp, which is also very delicious. Dried bamboo shoots contain a lot of dietary fiber. Children and other people with poor gastrointestinal function should not eat it.
