Private Dried Bamboo Shoots Braised Pork

Su Dongpo once said: "No bamboo makes people vulgar, no meat makes people thin, good but not thin, bamboo shoots braised pork." It can be seen that the best combination with braised pork is undoubtedly dried bamboo shoots.
There are many versions of braised pork, which are dazzling. As a foodie, he relied on the experience he learned from everywhere to concoct this braised pork according to his own taste. In fact, the practice is slightly different every time according to his mood, but the general principle is always: soft, glutinous, smooth, thick, red sauce, slightly sweet. I like sweetness not only because it brings out the freshness of meat, but also because I was originally born in Tianjin. I was used to eating grandma's dishes when I was a child. When I grew up, I also preferred sweet meat dishes.
I have always felt that the key to braised pork lies in the word simmer. The braised pork simmered in a casserole over low heat has its original flavor and aroma, making it the most delicious. I had just moved recently, and the natural gas had not been connected yet, so I had to use an induction cooker to deal with it. I simply tried cooking braised pork without fire, and the results were reasonable.

Recipe Recommendations

dried bamboo shoots appropriate amount
garlic appropriate amount
Jiang appropriate amount
rock sugar a large piece
salt appropriate amount
chicken essence appropriate amount

salty and sweet
braised
an hour
ordinary

Steps for Private Dried Bamboo Shoots Braised Pork

Prepare the materials.

Put cold water in the pan, put the pork belly into the water and cook until it is medium ripe and pick up. This is done to make the meat taste less fat.

Soak pork through cold water and cut into bite-sized pieces.

Put the oil in the pan and slowly stir-fry the garlic and ginger slices until golden brown. If you like to eat garlic, fry it all over the head, or chop it into minced garlic if you don't like it. After frying, pick up the ginger and garlic from the pan for later use.

Put the rock sugar in the oil and simmer slowly over low heat. Crushed rock sugar is the best. Mine is a little big and too hard to crack... Let the sugar melt in the oil, constantly stir with a shovel, and continue to boil until it bubbles and becomes caramel.

Put the meat into the pan and stir fry quickly until the meat is covered with sugar.

I personally control the stir-frying time to within two or three minutes. If the meat is stir-fried for too long, it will turn stale and not be soft and waxy. Don't forget to add dried bamboo shoots and stir-fry them, forget to take photos...

Add salt, soy sauce, and water to finish the meat, and then put the previously stir-fried ginger and garlic into the pan and cook together. After the water boils, change to low heat and simmer slowly.

In order to save electricity and time, I later switched to an electric pressure cooker to stew the meat, which took half an hour to stew it until it was rotten. After braising, put the juice and meat into a frying pan to collect the juice, and you're done!

The special dish of dried bamboo shoots and braised pork is completed ~!= w=