Name: Stewed Pork with Winter Bamboo Shoots
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Winter bamboo shoots; 150g Lean Pork; 1 Cucumber; 3g Fungus; Some Green onion ginger garlic; 2 tablespoons Cooking Wine; 2g salt; 1 tablespoon Soy sauce; 2 tablespoons starch; Some Cooking oil

Stewed Pork with Winter Bamboo Shoots

by mature11

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Winter bamboo shoots are known as "golden clothes and white jade, a must in vegetables". January and February each year is a good time to eat winter bamboo shoots.
Compared with spring bamboo shoots and summer bamboo shoots, winter bamboo shoots have the best quality and the highest nutrition. It is rich in carotene, vitamin B1 and B2, vitamin C and other nutrients. Among the proteins it contains, there are at least 16-18 different amino acids. Eating winter bamboo shoots can help digestion and excretion, play a role in losing weight and preventing colorectal cancer. It also has a certain therapeutic effect on coronary heart disease, hypertension, diabetes, etc.
In fact, winter bamboo shoots can be eaten in other months. We can buy blanched water during the season and soak in citric acid for preservation. Of course, the easiest way is to buy winter bamboo shoots processed in such a bag. It is usually used for stewing soup, like the famous Jiangsu and Zhejiang dish Pickled Duxian, it can be used when stewing chicken soup and rib soup. Winter bamboo shoots can also be used for cooking. Winter bamboo shoots are relatively thick in fiber and oil-absorbing. They are the most suitable pair with meat. They are not only laxative, but also complementary.

Stewed Pork with Winter Bamboo Shoots

1. Prepare ingredients

Stewed Pork with Winter Bamboo Shoots recipe

2. The fungus is soaked, rubbed and washed repeatedly, drained, set aside

3. Soak the sliced winter bamboo shoots in cold water for 30 minutes, change the water in the middle, boil for 3 minutes, and drain the water. This is to remove the sour taste of citric acid

4. Cucumber slices like eye slices

5. Minced green onion, ginger and garlic

6. Cut lean pork meat, add cooking wine, a little salt, 1 tablespoon of light soy sauce, 1 tablespoon of starch, 3 tablespoons of water, fully grasp it, so that the meat completely absorbs water, marinate for 10 minutes

7. Heat the pot, add the oil, the oil is 30% hot nowadays, and the meat will quickly slip away. The oil temperature must not be high, otherwise it will stick together.

8. The sliced meat turns white, and when it is still slightly red, add the bamboo shoots and cucumber slices and stir fry

9. Join fungus

10. Add green onion, ginger, garlic and stir fry,

11. Add 1 teaspoon of sugar, a pinch of salt, water starch, and stir well.

Tips:
Tips: Add water when marinating the meat slices, in order to make the meat slices fully absorb the water, so that the fried meat slices are very tender and not smooth.
The soaked bamboo shoots should be soaked in water and boiled for 3 minutes to fully remove the sour taste of citric acid