Roasted pork with bamboo shoots
Spring is the time to eat bamboo shoots. I didn't have enough to satisfy my cravings last time. This big piece of roast pork feels so generous. Let me have another bottle of beer. Hehe, do you feel like a mountain person\(^o^)/~.
Recipe Recommendations
- bamboo shoots 500g
- pork 1000g
- mushrooms two
- garlic 4-merous
- ginger a
- dried chili of 5
- salt a spoonful
- soy sauce a spoonful
- chicken essence a little
Steps for Roasted pork with bamboo shoots
1
Fresh bamboo shoots must be soaked in water to remove the astringent taste.
2
I bought pork elbow meat, shaved the skin and plucked the fur, and then cut it into small pieces for later use. Cut the bamboo shoots into small pieces, put water in the pan and add salt to boil, put the bamboo shoots in and cook, and then put the mushrooms in and soak them.
3
Rinse the bamboo shoots and drain them with water. Cut the soaked mushrooms in half. Slap the garlic flat. Break the dried peppers. Scratch and pat the ginger flat.
4
Put the oil in the pan and stir-fry the dried chili strips, garlic and ginger until fragrant.
5
Then put the pork in and stir-fry.
6
Stir fry the meat a little dry, put two spoonfuls of sea and sky cumulus sauce.
7
Add two more drops of Haitian soy sauce, 1 spoonful of salt and 1 spoonful of Haitian Jinbiao soy sauce, stir fry.
8
Then pour the bamboo shoots in and stir-fry.
9
Pour all the ingredients into the pressure cooker, cook until the pressure cooker rings for 5 minutes, turn off the heat, and then open the lid after applying pressure.
10
Pour it into a frying pan and put a little chicken essence, then collect the dry juice and serve the pan.
11
Add a bottle of beer and you can start O(④_④)O.