Twice Cooked Pork with Dried Bamboo Shoots
1.
After soaking in water for one hour, the bamboo shoots will expand more than 3 times and weigh 100 grams. They are soft and delicate. There is no need to throw away the old ones. Rinse them directly with water and set aside.
2.
After soaking the bamboo shoots in boiling water, it only takes about 5 minutes to cook completely, remove the water and set aside.
3.
The pork belly is selected from the selection of fat and lean pork legs. When cooking, the meat should be cut off and the skin is soft. It should not be too rotten. After being cooked, cut into slices of about 1.5 inches. 200 grams is the weight of the cooked meat slice.
4.
Prepare all the ingredients, bamboo shoots, pork cut into slices, ginger and garlic slices, Pixian watercress, pepper powder, white sugar, etc.
5.
Pour pork slices in a hot pot and stir-fry to make lantern rolls. A certain amount of lard needs to be exploded so that the slices of pork are not greasy. But don’t over-explode, fry the meat slices dry.
6.
Shovel the fried meat slices to one side, add garlic and ginger slices and sauté.
7.
Add Pixian Douban, pepper powder, sugar and stir fry until fragrant. Fried red oil.
8.
Mix the meat slices with the seasoning and sauté until fragrant.
9.
Put the seasoning and stir-fry the meat slices together and shovel them together, leaving the bamboo shoots fried in hot oil.
10.
Cover the bamboo shoots with the sliced meat and simmer for 20 seconds to let the bamboo shoots taste delicious.
11.
Finally, stir-fry the meat slices and bamboo shoots evenly.
12.
After serving, sprinkle with mint leaves to garnish and serve. It tastes best when served hot. The twice-cooked meat of bamboo shoots is golden in color, fat but not greasy, and it is fragrant and suitable for all ages.
13.
Each slice of meat is amber, crispy, soft, and not greasy.
Tips:
1. The pork belly is selected from selected fat and lean pork legs. When cooking, the meat is cut off and the meat is cooked and the skin is soft. It should not be too rotten.
2. When frying pork slices, heat the pan with a little salt to make the pork slices spit oil and curl around slightly, forming a lamp-house shape.
3. The bamboo shoots should be cooked, because the stir-frying time is short, and the taste can be quickly tasted after being cooked.
