Authentic Dian Style Pot Roast Pork

Ingredients

300g bacon, 1 green bamboo shoot (also called lettuce), 20g dried fungus, 5 dried chili peppers, 1 piece of old ginger (about 10g), 2 segments of green onion, 4 cloves of garlic, 4 teaspoons of Shaoxing rice wine (20ml), 2 tablespoons of Pixian bean paste (30g), 20ml of light soy sauce, 1 teaspoon of sesame oil (5ml), 4 teaspoons of oil (20ml)

Method

Put the bacon into a steamer as a whole, steam over high heat for about 15 minutes, then take it out and let it cool completely, then cut into thin slices and set aside.

Peel off the outer skin of the green bamboo shoots and cut into 3cm diamond-shaped slices. Thinly slice ginger, green onions and garlic.

Soak the dried fungus in warm water for 20 minutes. After it is completely soaked, break off the roots with your hands and tear them into small florets.

Heat the oil in the wok over medium heat. When it is 50% hot, add the bacon slices and stir-fry for a while, then remove and drain the oil and set aside.

Put the green onion slices, ginger slices and garlic slices into the wok and sauté until fragrant, then add the Pixian bean paste and stir-fry until the red oil comes out, then add the green bamboo shoot slices and fungus florets and stir-fry for a while .

Add Shaoxing rice wine and light soy sauce into the pot, stir-fry over medium heat for about 8 minutes, then add the fried bacon slices and stir-fry evenly.

Finally, pour in sesame oil.