Braised pork with dried bamboo shoots
By BettyHerzog
I specially put a lot of dried bamboo shoots to absorb the greasy meat. I have a plate of hot and fragrant braised pork. I still want to eat one...
Recipe Recommendations
- pork belly appropriate amount
- dried bamboo shoots appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- cooking wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- salty and fresh
- burn
- several hours
- senior
Steps for Braised pork with dried bamboo shoots
1
Prepare materials.
2
Add pork with spring onions and blanch in water and wash.
3
Add the water without the pork, place it in an electric pressure cooker, and cook for 15 minutes until the meat is soft and rotten.
4
Pick up the cooked meat and dry it, and mix with 2 tablespoons of soy sauce, 2 tablespoons of light soy sauce, and 1 tablespoon of cooking wine to make juice.
5
Brush the juice evenly with a brush, especially the skin several times and dry.
6
Soak the dried bamboo shoots.
7
Put the oil in the hot pan and fry the pork skin side down. This is fried.
8
Soak the fried meat in water for a while to wash off the oil on the surface.
9
Prepare green onions, ginger and dried peppers.
10
Wash the dried bamboo shoots and cut them into small pieces.
11
Heat the pan with oil, add green onions and ginger, and stir-fry the dried peppers until fragrant.
12
Add dried bamboo shoots and stir fry.
13
Add a little salt and sugar.
14
Pour in the remaining juice.
15
Take a bowl and place the skin side down to make the pork.
16
Spread the dried bamboo shoots.
17
Put on the pan and steam for an hour.
18
Decant the soup, cover it with a plate, and quickly reverse it.
19
Heat the soup and pour it on the meat.