Braised pork with dried bamboo shoots
By DarylCorwin
The main characteristics of Anhui cuisine: In terms of cooking methods, they are good at cooking, stewing, and steaming, but less frying and stir-frying, heavy oil, heavy color, and heavy fire. This is a delicacy I ate locally when I went to Huizhou this year. When I came back, I had such ingredients at home, so I tried to use the local starter to make this dish. Dried bamboo shoots have a strong taste because of the heavy oil, so it is worth a try.
Recipe Recommendations
- pork 300g
- dried bamboo shoots 100g
- onion a little
- Jiang a little
- garlic a little
- salt a little
- yellow sauce appropriate amount
- edible oil appropriate amount
Steps for Braised pork with dried bamboo shoots
1
Slice pork, marinate with salt, egg white and starch, and set aside.
2
Put oil in a frying pan, warm in the meat and fry until done.
3
The oil must not be too hot, so that the meat slices can be easily scattered into the pan.
4
Fry well, remove and drain the oil.
5
Wash the dried bamboo shoots in advance and soak your hair.
6
Clean up the onions, ginger and garlic for later use.
7
Put the oil in the frying pan, add the pepper and fry until fragrant, then add the onions, ginger and garlic and fry until fragrant.
8
Put the soaked dried bamboo shoots into a wok and stir fry.
9
Add a large teaspoon of soy sauce.
10
Add 1 spoonful of bean paste.
11
Do not throw away the water used to soak the dried bamboo shoots, pour it into the pan and stew the dried bamboo shoots.
12
After the ingredients in the pot are stewed and seasoned, open the lid, add chicken essence, season and serve.Braised pork with dried bamboo shoots Make Tips
Don't throw away the water used to soak dried bamboo shoots, it contains nutrients.