Braised pork with bamboo shoots
"Steamed Pork with Bamboo Shoots", also known as "Old Sweet Pork", is one of the eight most popular foods in Shanghai. This dish was adapted by me based on the online "Pork with Dried Plum and Vegetables". Its characteristic is that it mainly uses Li Kum Kee garlic and black bean sauce (I think his family is considering giving me some advertising fees), because most of the seasonings contained in it are available, which saves time and effort to make. This dish is suitable for party banquets or guests because it takes at least an hour and a half; the portions are also large and suitable for 8-12 people.
Recipe Recommendations
- pork belly 1000g
- ginger slices 1 block
- cooking wine 1tbsp
- soy sauce 1tbsp
- white sugar 1tbsp
- soy sauce 1tbsp
- ginger powder 1/8tbsp
- vegetable oil appropriate amount
- salty and sweet
- burn
- an hour
- senior
Steps for Braised pork with bamboo shoots
1
Cut the pork belly into square pieces, and soak the dried plums in warm water for 10-15 minutes.2
Cut the pork belly into square pieces, and soak the bamboo shoots in warm water for 10-15 minutes.3
Put the pork belly and seasoning (1) into boiling water in a large pot and blanch for a while.4
Remove the pork belly, and then evenly spread soy sauce on both sides of the pork belly to color the meat.5
Pour the vegetable oil into the electric pan, put the pork belly into the pan and fry it over medium high heat, then take out the pork belly and let it cool slightly.6
At the same time, take a separate pan, pour in a little oil, add in the soaked dried plums and seasoning (2), stir-fry for a while, remove and place on a plate for later use.7
At the same time, take a separate pan, pour in a little oil, add in the soaked water bamboo shoots and seasoning (2), stir-fry for a while, remove and place on a plate for later use.8
Remove excess oil from pork belly with kitchen paper, and then cut thin slices. Each piece is about 8 cm long, 4 cm wide, and 0.5 cm thick.9
Take a round bowl and evenly coat the round bowl with a layer of seasoning (3) to make the meat spread more colorful.10
In a round bowl, put 1/3 of the dried plum vegetables at the bottom of the bowl, and neatly spread the cut pork belly pieces on the dried plum vegetables to form a windmill shape. For each layer of meat pieces, apply a layer of seasoning (3), be sure to apply evenly so that the steamed meat will have more flavor. And so on, spread about three layers of meat pieces.11
In a round bowl, put 1/3 of the water bamboo shoots at the bottom of the bowl, and neatly spread the cut pork belly pieces on the water bamboo shoots to form a windmill shape. For each layer of meat pieces, apply a layer of seasoning (3), be sure to Apply evenly so that the steamed meat will have more flavor. And so on, spread about three layers of meat pieces.12
Finally, spread another circle of dried plum vegetables around the bowl, and pour the remaining seasoning (3) onto the outermost meat pieces and dried plum vegetables.13
Finally, spread another circle of water bamboo shoots around the bowl, and pour the remaining seasoning (3) onto the outermost meat pieces and water bamboo shoots.14
Pour water into a large pot, soak 1/3 of the bowl in the water, turn the high heat to medium heat, and steam for 50-60 minutes until the meat is soft and rotten. Or steam it over water for a little longer.15
Steam it well and then take out the juice, pour it directly into the bowl and then take out the juice. Do it once to make it more delicious.16
Then pour the juice directly on the meat, or pour it into the pot and pour some cornstarch water, thicken and pour it on the meat.17
After taking the juice, put the meat on a large plate, and place the dried prunes around the meat.18
After taking the juice, put the meat on a large plate and place the water bamboo shoots around the meat.19
Then pour the juice directly on the meat, or pour it into the pot and pour some cornstarch water, thicken and pour it on the meat.Braised pork with bamboo shoots Make Tips
1. The pork belly should be made with the ratio of lean meat to fat meat at 2:1, which is more delicious. 2. Each piece of pork belly is about 8 cm long, 4 cm wide, and 0.5 cm thick, and should not be too thick. 3. If you like something more salty, you can add some salt to the seasoning (3). 4. When laying the meat, be sure to evenly coat each layer with seasoning (3) to make each layer of meat taste. 5. Pour the juice in step 11, and then take the juice to make it more delicious. 6. Cover the lid tightly when steaming the meat, and judge the degree of ripeness in time.