Name: Stew with Dried Bamboo Shoots and Potatoes
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 6 pieces Wild bamboo shoots; 250g Pork front leg; 15 small potato; 1 piece ginger; 1 spoon Chicken sauce; 1/2 spoon salt; 3 pieces Shallots; 2s Garlic sprouts; 2 capsules star anise; 1 Bay leaf; 1 piece Cinnamon; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce

Stew with Dried Bamboo Shoots and Potatoes

by Li Xiaobin

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The fragrant and crispy dried bamboo shoots and soft and waxy potatoes are all soaked in gravy, which is super delicious! You don’t need to stir-fry, but only use the fat of the pork itself. It feels a lot healthier at once ^o^. The important thing is that the pork is fat but not greasy, and even more fragrant after the stir-frying and long-term stewing!

Stew with Dried Bamboo Shoots and Potatoes

1. Soak the dried wild bamboo shoots 12 hours in advance and change the water halfway

2. Sliced ginger, knotted shallots

3. Pork cuts

4. Dried bamboo shoots cut into sections

5. Peel and halve small potatoes

6. Cut garlic sprouts into sections

7. Don't add oil in the pot, just add the pork and stir fry

8. Pork is slightly burnt with oil, add ginger slices, green onion knot, star anise, bay leaves, cinnamon

9. After frying the aroma, add cooking wine, soy sauce, soy sauce, and soy sauce, stir fry evenly, add dried bamboo shoots and stir well

10. Add appropriate amount of water, bring to a boil, turn to medium-low heat and simmer for 30 minutes

11. Add potatoes, chicken juice, add salt as appropriate, and continue to simmer for 20 minutes

12. After harvesting the thick soup, add the garlic sprouts and stir evenly.

Tips:
Stir-fry the pork on a low fire to get the oil. Since there is no step of blanching, it must be fried for a while before it is fragrant. The pork is slightly charred