1. The raw materials are ready, the bamboo shoots peel off the outer hard shell, trim off the old roots, flatten with the back of a knife and cut into inch sections, and cut the pork belly into thick slices
2. After the water is boiled, blanch the bamboo shoots and remove them to drain.
3. Rinse the pork belly and add water to the pot
4. Put an appropriate amount of oil in the pot, heat it with rock sugar on low heat, pour in pork belly and stir fry
5. Then add the blanched bamboo shoots, green onions, ginger and cooking wine
6. Add the red yeast rice powder, mix well, add appropriate amount of water, preferably the meat and bamboo shoots, turn to medium-low heat and cook for 30~45 minutes
7. Then add salt, light soy sauce, chicken powder to taste, and close the sauce over high heat.
8. Take it out, put it on a plate, and enjoy it
Tips:When collecting the juice, use the spatula to keep turning, so that every piece of meat and bamboo shoots are covered with juice
