dried bamboo shoots

Two pieces of pork belly

Hakka yellow rice wine (cooking wine) two bowls.

carrot

Proper amount of soy sauce

Wujiang tablets

An octagon

How to buckle meat with dried bamboo shoots in hakka yellow rice wine?

Soak the dried bamboo shoots in hot water, preferably one day in advance, because it takes a long time for the dried bamboo shoots to soak soft, so as to better absorb the taste, otherwise it will be hard.

Cut pork belly into large pieces, slice ginger, add a little salt and star anise, and pour into hakka yellow rice wine to marinate for a while. If there is no rice wine, you can use other rice wine and cooking wine instead.

My mother makes some yellow rice wine every year without soju, so it is sweet, just like a drink. The more you drink, the better, it will be addictive ~

I often use it to flavor braised chicken or meat ~

Put a little peanut oil in a non-stick pan and fry the salted pork belly in the pan (yellow wine is sweet, no sugar is needed)

Put the soaked dried bamboo shoots, carrots or potatoes in and turn them over with a little salt.

Take out the casserole, pour all the dried bamboo shoots and meat into the casserole (the casserole tastes good, so you don't have to bother), add a bowl of rice wine and half a bowl of soy sauce, pour in hot water, cover the pot and stew ~

Turn it over with chopsticks halfway, and when the water is almost dry, turn to low heat and continue to collect juice ~

Cook, shoot a cucumber, vinegar a shredded potato, stir-fry a dish, eat ~

Dried bamboo shoots absorb gravy and wine, and Q-bombs are chewy. Pork belly cured with yellow wine is fat but not greasy. You can eat several bowls of wine in one bite ~ with white rice and some juice ~