Wild Bamboo Shoots-the End of Fresh Wild Bamboo Shoots

Name: Wild Bamboo Shoots-the End of Fresh Wild Bamboo Shoots
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Wild bamboo shoots; Some star anise; Some ginger; Some garlic; Some White wine; Some Soy sauce; Some salt; Some Chicken Essence; Some water

by Mama Hao

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In fact, the method is very simple, but the main thing is to eat that umami taste is the taste of wild bamboo shoots, and everyone is not interested in the meat inside! Husband just likes roast pork with wild bamboo shoots, I prefer to cook bamboo shoots with pickles! Half of the wild bamboo shoots I brought this time were soaked by me. Because it is not easy to preserve, the taste will be much worse if it is put in ice, so I only save the amount for three times! Haha...Xianye Bamboo Shoots is over! If you want to eat fresh, you have to wait next year! "

Wild Bamboo Shoots-the End of Fresh Wild Bamboo Shoots

1. Wash the pork belly and cut into small pieces.

Wild Bamboo Shoots-the End of Fresh Wild Bamboo Shoots recipe

2. Wash wild bamboo shoots, cut into sections and drain with water.

3. Slice ginger and slice garlic for later use.

4. Heat the pan with a little oil, pour in star anise and sliced ginger, then pour in pork belly and stir fry.

5. Stir-fry over low heat until the pork belly shrinks golden on both sides.

6. Pour a little white wine.

7. Pour in the dark soy sauce and stir well.

8. Pour in the wild bamboo shoots and stir fry together for coloring.

9. Pour a bowl of water along the circumference of the pot, turn to a low heat and simmer.

10. When the soup is about one-third, add a little salt and stir well.

11. Add chicken essence to taste.

12. Simmer for about 2 minutes, remove the lid, add the garlic slices, and stir well, then turn off the heat.

Tips:
1. Mom always put some white wine when cooking this dish, so I also choose to put white wine. If you don't have white wine, you can use cooking wine instead.

2. Putting the garlic cloves afterwards can more arouse the fragrance of the vegetables.