Braised pork with dried bamboo shoots
By JuanitaAdams
Ingredients: salt,mushrooms,pork belly,ginger slices,cooking wine,soy sauce,onion,soy sauce,aniseed,boiling water,dried bamboo shoots,Yellow rock sugar
Recipe Recommendations
- pork belly appropriate amount
- dried bamboo shoots appropriate amount
- mushrooms appropriate amount
- boiling water appropriate amount
- Yellow rock sugar 20 grams
- soy sauce 1.5 tablespoon
- soy sauce 1 tablespoon
- aniseed 2 cloves
- ginger slices appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- salt appropriate amount
- salty and sweet
- burn
- an hour
- ordinary
Steps for Braised pork with dried bamboo shoots
1
Cut pork belly into large pieces.
2
Soak the dried bamboo shoots and cut them into sections. Soak the mushrooms for later use.
3
Put the pork belly in water with cooking wine, ginger slices and spring onions and cook for 8-10 minutes.
4
Cool slightly and cut into small cubes.
5
Put 1 tablespoon of oil in a wok and heat it up. First put in the fat meat and flatten most of the oil over medium heat (this process takes about 10 minutes).
6
Add the lean meat and stir fry it to change color.
7
Remove the meat. Remove the oil from the frying pan.
8
Pour the meat back into the pan, add the cooking wine, soy sauce and light soy sauce and stir fry to color.
9
Pour boiling water (about 1 cm less than the meat flour because dried bamboo shoots absorb more water), add rock sugar, aniseed, spring onion, ginger slices and salt to boil.
10
Add dried bamboo shoots and bring to a boil over high heat, turn to low heat, cover and simmer for 30 minutes.
11
Add mushrooms and simmer for another 20 minutes.
12
The juice is collected on fire. Season.