Pork belly 750g

250 grams of dried bamboo shoots

30 grams of edible oil

Lee Kum Kee Special Stewed Juice 120g

Li Jinji Tiancheng Yiwei Soy Sauce 120g

Onion 1 tree food

Ginger 1 piece food

3 dried red peppers

Proper amount of salt

A little chopped green onion

Recipe practice:

1. Mixing soy sauce is similar to blending white wine. This is Lee Kum Kee's secret braised sauce, not his braised soy sauce. You should distinguish it when you buy it. If you don't even bother to use onions and ginger, you don't have to.

2. After buying dried bamboo shoots, soak them in rice soup to see if the temperature is cool for three days to a week, and you can pinch them thoroughly with your nails. Change rice washing water once or twice a day. The dried bamboo shoots made in this way can retain the fragrance of dried bamboo shoots to the greatest extent, and the dried bamboo shoots are as white as jade.

3. Pork belly is cut into bigger pieces, which makes it feel like a big meal, and at the same time, it can better retain the juice of the meat.

4. Wash the meat with cold water.

5. Stir-fry onions, ginger and dried peppers.

6. Add the meat and fry until dry. Pour in Lee Kum Kee's secret braised sauce and Tiancheng blindly soy sauce and stir well.

7. Add water not more than twice the size of meat and cook for 15 minutes. More water, because the dried bamboo shoots will burn later.

8. Then turn to low heat, cover and burn for 45 minutes.

9. Now start cutting bamboo shoots. The skin of bamboo shoots is tilted upwards into thin slices, which cuts off the fiber tissue of dried bamboo shoots and tastes crisp and tender. The thinner the bamboo shoots, the better. They are as thin as magnolia petals. Sichuanese call it "Magnolia slice". Wash and drain after filming.

10. When the meat has been cooked for a long time, add a piece of bamboo shoots and cook for 20 minutes, then collect the juice over high fire. Look at this picture and you can feel how thin the bamboo shoots are.

1 1. Add a little salt to taste and take out the pot.

12. Sprinkle a little chopped green onion.

Recipe tip:

The mixing ratio of the two soy sauces is 1: 1. Braised pork ribs can also be used in this way, and the mixing ratio should be adjusted. The dosage increases or decreases according to the amount of ingredients. The ingredients used in this recipe match the amount of soy sauce just right, so there is no need to add salt. If the taste is heavy, add a little salt to taste before cooking. Put three dried red peppers, which are slightly spicy and can relieve boredom. If you don't eat spicy food, you can not put it.