Raw materials: two large slices of dried bamboo shoots, 500 grams of pork belly, 5 slices of ginger, moderate amount of cooking wine, moderate amount of soy sauce, 1 to 2 teaspoons of sugar.

Steps:

1. Soak the dried bamboo shoots in water overnight, changing the water every 1 to 2 hours. And tear into thin strips;

2, put water in a pot to boil, five brisket into the pot to boil off the foam, rinse over the cold river, cut into pieces. The pot of oil add sugar stir fry to golden brown over low heat, pour into the brisket stir fry to sugar color;

3, pork stir fry to sugar color, transfer to the casserole, add the right amount of salt, soy sauce and hot water to continue to simmer;

4, while stewing the meat, the first to stir fry dried bamboo shoots, frying pan hot, put the oil plus ginger a little stir fry for a few seconds, pour the dried bamboo shoots drained, stir fry for 2 to 3 minutes, add hot water to continue to Stewing;

5, pork and dried bamboo shoots were simmering, about 10 to 15 minutes, the pork began to taste color. At this time you can add dried bamboo shoots into the meat, continue to stew;

6, dried bamboo shoots to join, heating water full to the position of dried bamboo shoots, continue to stew for about 30 to 40 minutes;

7, stewed to 30 to 40 minutes, this time, pork and dried bamboo shoots have been stewed to the soft and sticky;

8, high heat to collect the dry water, you can plate on the table.