Dried bamboo shoots and roasted pork

Bamboo shoots are tender buds of bamboo, and their types vary from bamboo to bamboo. Among them, bamboo winter bamboo shoots are known as "Huangshan Mountain Treasures". It is crispy, tender and delicious, rich in nutrients and known as Gongyan cuisine. Dried bamboo shoots are a kind of dried vegetables made by steaming and baking bamboo shoots. They are delicious in taste, beautiful in color, crispy, refreshing, and rich in nutrients. They have the function of eliminating body fat residues. Easy to cook, storage-resistant, easy to preserve, and easy to package and transport. Soak the dried bamboo shoots in a stainless steel pot, soak the dried bamboo shoots in rice washing water, and let the water completely immerse the dried bamboo shoots. Soak for most of a day, after the dried bamboo shoots become soft and larger, cover the lid and place them on the fire to boil. After boiling, immediately turn off the heat without opening the lid, let the dried bamboo shoots stay in the pot overnight, and simmer until the water cools naturally. Change the water in the pan and soak the dried bamboo shoots in clear water. It is recommended to soak more hair at a time and put it in the refrigerator for freezing, and defrost it when used.
Dried bamboo shoots and roasted pork are the specialty of Anhui cuisine. This dish is fragrant with dried bamboo shoots, soft and rotten meat, red sauce, fresh and fragrant, and has a long aftertaste. It is a delicacy with wine.