Braised bacon with spring bamboo shoots and potatoes
Spring bamboo shoots, potatoes, bacon pork, spring bamboo shoots, in this dish, are boiled together with potatoes to absorb the salty leaves in the bacon and taste unique.
Recipe Recommendations
- bacon appropriate amount
- spring bamboo shoots appropriate amount
- potatoes appropriate amount
- black fungus appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Braised bacon with spring bamboo shoots and potatoes
1
Preparation of ingredients: Wash the bacon and cut into pieces, peel off the bamboo shoots and then wash and cut into hob pieces, peel and wash potatoes and cut into pieces, soak and then tear small flowers after hair (black fungus forgot to shoot).
2
Boil the bacon with cold water and pick up.
3
Re-heat cold water, pour in the bacon after the water boils.
4
After opening again, pour in the spring bamboo shoots and potatoes.
5
Add black fungus after the soup has become slightly smaller.
6
Collect the soup and add MSG to taste. Fresh, fragrant and salty spring bamboo shoots, potatoes and bacon are out of the pot.
7
Next pictureBraised bacon with spring bamboo shoots and potatoes Make Tips
1. Don't have too much bacon, otherwise it will be too salty. 2. Boiling the bacon in cold water first can not only remove impurities in the bacon that are difficult to clean, but also reduce some salty taste. 3. Although spring bamboo shoots and potatoes are easy to cook, I think I can cook this dish for a few more minutes, so that the potatoes and bamboo shoots will taste better.