Braised pork with dried bamboo shoots
The first impression given by three layers of meat is greasy. In fact, it has many good partners who can help it solve this problem. Dried bamboo shoots are one of them. It is so delicious to use it to stew the three-layer meat. Because the dried bamboo shoots themselves consume a lot of oil, it can absorb enough oil in the soup, but the three-layer meat becomes fat but not greasy. Take what you need and create delicious food!
Recipe Recommendations
- fish-flavored
- simmer
- an hour
- ordinary
Steps for Braised pork with dried bamboo shoots
1
Put the three layers of meat into a boiling water pot and blanch off the blood and cut into small pieces 1 to 2 cm square.
2
Soak the tender dried bamboo shoots in advance and then wash them.
3
Put oil in a wok, add white sugar and stir fry until melted until bubbly, add in the meat pieces, stir fry and color.
4
Transfer the meat to the casserole, add appropriate amount of boiling water, add star anise, cinnamon, ginger slices, garlic cloves, soy sauce, and cooking wine and mix well.
5
Add the dried bamboo shoots and mix well. Bring to a boil over high heat and turn to medium heat to simmer slowly.
6
Simmer until the soup is thick, add a little salt, sugar, and chicken essence, boil briefly and serve on a plate.Braised pork with dried bamboo shoots Make Tips
1: When the meat is stir-fried and colored and moved to the casserole, it is best to add hot water. If cold water is added, it will expand and shrink. In that case, the cooked meat will be very old and taste bad. 2: Soak the dried bamboo shoots in advance, and put salt behind them. If you put them early, the meat will not be easy to boil.