Food preparation
1. Pork: 500g
2. Dried bamboo shoots: 200g
3. Onion: 1.
4. Ginger: Appropriate amount
5. Garlic: Appropriate amount
6. Cooking wine: moderate amount
7. Soy sauce: moderate amount
8. Soy sauce: moderate amount
9. sugar: right amount
10. Salt: appropriate amount.
1 1. Chicken essence: appropriate amount.
12. Vegetable oil: appropriate amount.
Production steps
1. Cut the pork into small pieces about 2 cm square, add cooking wine, soy sauce, sugar, salt and chicken essence to the pot, mix well and marinate for 20 minutes.
2. Cut the dried bamboo shoots into small pieces about 2 cm square.
3. Cut the green onions and mince the ginger and garlic for later use.
4. Put the oil in the hot pot and cool it. Put the pickled pork pieces in the pot and stir-fry until golden brown.
5. Add the onion, Jiang Mo and minced garlic into the pot and stir-fry until fragrant.
6. Add dried bamboo shoots and stir fry for 2 minutes.
7. Add a proper amount of water, bring to a boil and turn to low heat 10 minute until the pork and dried bamboo shoots become soft and rotten.
8. Add the right amount of salt and chicken essence to taste, then add some vegetable oil and mix well.
skill
1. When pork is cured, the dosage of various seasonings can be appropriately adjusted according to personal taste.
2. It is best to soak dried bamboo shoots in clear water before cooking, which can remove some salt and impurities.
3. Don't cook dried bamboo shoots for too long, otherwise they will be boiled and affect the taste.
4. When making dried bamboo shoots, you can add some seasonings such as onion, ginger and garlic to remove the odor of dried bamboo shoots.