Stir-fried Pork with Bamboo Shoots

Name: Stir-fried Pork with Bamboo Shoots
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 50g Winter bamboo shoots; 85g Pork rib meat; 3g Peanut oil; 7g Soy sauce; 10g Chives; 2g cooking salt

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

As a person who doesn't eat bamboo shoots often, in this season when winter bamboo shoots and spring bamboo shoots alternate, I don't know which one is winter bamboo shoots and which is spring bamboo shoots.

Almost all of the two kinds of bamboo shoots on the market are moso bamboo shoots, but there are other varieties of spring bamboo shoots.

Winter bamboo shoots are like a spindle and grow in the soil. They should be dug out. The outer skin is light yellow and tightly packed together. When cut open, you can see that the bamboo shoots are solid. The distance between the nodes is very small. The meat is fine and a little bit. Astringent and fresh and sweet.

Common spring bamboo shoots are slender, part of which has soil, and the outer skin will have a little black streak. The space between the knots of the cut bamboo shoots is relatively larger than that of winter bamboo shoots, and the taste is more crisp.

It is said that winter bamboo shoots are more delicious than spring bamboo shoots. They are very fresh and can be paired with meat to make fillings. Winter bamboo shoots and spring bamboo shoots have no obvious difference in their nutritional components, and both have the characteristics of low fat and multi-fiber.

The market here hasn't seen spring bamboo shoots for sale, only winter bamboo shoots, so I bought winter bamboo shoots.

The pig slab tendon, the owner of the stall here calls it "slab bottom tendon". It is a layer of tendon on top of the pork tenderloin. It looks tough when it is not cooked, but it tastes refreshing when it is cooked. Pickled, just fry it directly.

The blanched winter bamboo shoots are sliced and fried with the crispy scalloped meat, which is very delicious.

Ingredients

Stir-fried Pork with Bamboo Shoots

1. Clean the pig's ribs under running water and cut in half.

Stir-fried Pork with Bamboo Shoots recipe

2. Cut into strips and set aside.

3. Wash the chives, remove the heads and roots, and cut into sections for later use.

4. Scratch the winter bamboo shoots with the tip of a knife.

5. Cut the outer skin of the bamboo shoot layer by layer.

6. Break the skin apart, take out the bamboo shoots and clean them up.

7. Gently scrape off a layer of bamboo shoot skin.

8. Cut off the not tender section of the root that can not be pinched by nails.

9. Cut it in half vertically.

10. Add half a pot of water to a deep pot, add 2 grams of edible salt, bring to a boil over high heat, and add bamboo shoots.

11. After the bamboo shoots are boiled for 10 minutes, remove and drain the water.

12. Take the required amount of bamboo shoots into slices, and drain the remaining bamboo shoots for freezing.

13. Heat the pan, add oil, pour in the pork ribs, and stir fry quickly.

14. Stir-fry until the meat is cooked, add light soy sauce and continue to stir-fry quickly.

15. Add bamboo shoots and stir-fry until cooked through.

16. Finally, pour in the green onions, stir-fry quickly and evenly, and out of the pan.

Tips:
1. The pork ribs are very crispy, just stir it quickly and add some light soy sauce to taste good.

2. Bamboo shoot blanching water can remove part of the oxalic acid and astringency, and the taste is better.

3. The light soy sauce has salt, so there is no more salt; you can season it according to your personal taste.