Main ingredient: pork belly 500g bamboo shoots 1 root.

Seasoning salad oil amount salt amount rock sugar amount onion amount ginger amount star anise amount pepper amount cinnamon amount cooking wine amount soy sauce amount.

Practice of braising pork with bamboo shoots

1. Wash the pork belly with skin, cut it into 2cm square pieces, shell the bamboo shoots and cut it into hob pieces.

2. blanch the bamboo shoots and pork belly respectively, and then take them out for later use.

3. Heat the pot, pour a little oil, after the oil is hot, put rock sugar and stir-fry the sugar color. When the crystal sugar bubbles and changes color, pour the cooked pork belly and stir fry, add chopped green onion, ginger slices, star anise, cinnamon and pepper and stir fry for a while, then add cooking wine and soy sauce and continue to stir fry for a while.

4. Add bamboo shoots, add boiling water that covers the pork belly, cook over high fire and turn to low fire for 1 hour, then add salt, and finally collect the juice over high fire.

Cooking skills 1, bamboo shoots should be scalded with boiling water for 5 to 10 minutes, which can not only decompose most oxalic acid at high temperature to reduce disadvantages, but also make dishes taste more delicious without astringency.

2. When stir-frying pork belly, you can use a small fire to force out some oil in the meat, and the braised pork will not be greasy at all.

3. When adding water finally, be sure to add boiling water, so that the braised pork will be more elastic.

I hope my answer will help you.