Stir-fried Dried Bamboo Shoots with Twice-cooked Pork

Name: Stir-fried Dried Bamboo Shoots with Twice-cooked Pork
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 pieces Dried bamboo shoots; 200g Pork belly; 3 pieces Garlic sprouts; 30g oil; 2g salt; 20g Soy sauce; 20g Cooking Wine; 30g Spicy Hot Pot Base; 1 piece star anise; 1 piece Cinnamon; 3 pcs Dried chili

by Heart moves

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Dried bamboo shoots use fresh spring bamboo shoots as raw materials and are refined through multiple processes such as peeling and cutting roots, trimming, drying, and so on. The dried bamboo shoots have bright yellow color and tender meat. They are rich in protein, cellulose, amino acids and trace elements. They are low in fat, low in sugar, and rich in dietary fiber. They are helpful for food and appetizing. It can increase appetite, prevent constipation, cool and detoxify, it is a pure natural health food.

Twice-cooked pork fried dried bamboo shoots have a bright red color, and the cooked pork is fat but not greasy. The dried bamboo shoots have absorbed enough oil, delicious and refreshing, moderately spicy, full of aroma, and delicious.

Stir-fried Dried Bamboo Shoots with Twice-cooked Pork

1. Ingredients preparation

Stir-fried Dried Bamboo Shoots with Twice-cooked Pork recipe

2. Soak the dried bamboo shoots for 48 hours in advance, change the water every 12 hours, and cook the dried bamboo shoots in an electric pressure cooker for half an hour.

3. Rinse the cooked dried bamboo shoots and cut into small pieces

4. Wash the garlic sprouts and cut into sections

5. Pork belly in a pot under cold water, add the aniseed and cook for ten minutes

6. Pick up and cool and cut into thin slices

7. Raise the frying pan, add pork belly and fry until slightly yellow

8. Add the hot pot bottom ingredients and fry the red oil

9. Add dried bamboo shoots and fry for a while

10. Add garlic stalks and continue to fry

11. Stir fry with salt

12. Pour in the cooking wine and stir well

13. Pour in the light soy sauce and stir well

14. Add garlic leaves and stir-fry until they are broken, then serve

15. Enjoy slowly!

Tips:
Dried bamboo shoots must be watered before eating. During the watering, the water should be changed once a day to keep it watery, prevent sourness, and make it fully saturated. Generally, the growth rate of 500 grams of dried bamboo shoots can reach 2500~3000 grams, and the quality of good quality can yield 3500~4500 grams. Be careful not to let the rice grains fall into the water when the water is heated, so as to prevent the dried bamboo shoots from turning black.