Spring Bamboo Shoots Pork Belly

Name: Spring Bamboo Shoots Pork Belly
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 pieces Spring bamboo shoots; Watch it Pork belly; A shallot; 4 slices ginger; 3 petals garlic; 3 Dried chili; 1 spoon Doubanjiang; 1 spoon each Soy sauce and old soy sauce

by Eat well alone~

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

The weather is slowly warming up, and the epidemic is about to pass ~ Life still has to go on, eat spring into your stomach! Five catties of spring bamboo shoots from online shopping arrived today, and they were made directly. The taste is super good, the bamboo shoots are crispy, not greasy at all, super delicious

Ingredients

4 pieces Spring Bamboo Shoots
Watch it Pork Belly
A Shallot
4 slices Ginger
3 petals Garlic
3 Dried Chili
1 spoon Doubanjiang
1 spoon each Soy Sauce And Old Soy Sauce

Spring Bamboo Shoots Pork Belly

1. Peel the four spring bamboo shoots and wash them well

2. Slice diagonally

3. Boil the water, add the bamboo shoots and blanch them, and cook for half a minute to two minutes according to the thickness. (There are a lot of oxalic acid and crude fiber in the spring bamboo shoots, it tastes bitter and astringent when eaten directly, and blanching can remove the astringency, so it tastes better)

4. Prepare the accessories during the blanching process: cut the green onion, ginger and garlic, and tear two dried chilies by hand. Thinly sliced pork belly

5. Start cooking oil, add a spoonful of bean paste and green onion, ginger, garlic, stir-fry the red oil and add pork belly slices

6. Stir-fry evenly, add the cooking wine to remove the fishy, add about a spoonful of dark soy sauce for a while to color, light soy sauce with oyster sauce (start lightly, all are salty...)

7. When the meat is ripe, add the fried bamboo shoots, stir fry evenly and taste, taste it, almost no need to add salt, add a little chicken essence and stir fry to get out of the pot.