Pork Belly with Mushrooms and Bamboo Shoots
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare raw materials;
2. Boil the bamboo shoots in a pot under cold water, and blanch them;
3. Heat a pan, add a little oil, add green onion and ginger and stir fry;
4. Stir-fry the aroma, add pork belly slices and stir fry together;
5. When the pork belly slices are slightly burnt, add some cooking wine and soy sauce and continue to fry a few times;
6. Then add the mushrooms and bamboo shoots, and continue to stir fry;
7. Then add an appropriate amount of boiling water;
8. After boiling, cover and cook for two or three minutes;
9. Collect the juice over high heat, add salt and pepper;
10. Add the prepared red pepper slices and stir fry a few times;
11. Sprinkle some chopped green onions on top.
Tips:1. Prepare the ingredients in advance, cut the mushrooms diagonally into slices for easy tasting; blanch the bamboo shoots in a pot under cold water to eat the bitter and astringent taste;
2. Saute the ginger and spring onion first, then add the pork belly and stir fry, stir fry the fat in the pork belly, and when it is slightly burnt, add soy sauce and cooking wine to color and remove fishy;
3. Add the prepared mushrooms and bamboo shoots, stir-fry for a few times, then pour in the right amount of boiling water and cook for a few minutes;
4. After cooking, heat up the sauce, add salt and other seasonings at this time, and finally add the red pepper slices and stir fry for a few times. The red pepper frying time should not be too long.
