Ingredients ?

Pork 1100g

Dried bamboo shoots (soaked in cold water and drained) 450g

Brown sugar 100g

Soy sauce 50g

Lao Soya Sauce 2tsp

White wine 100g

Several slices of ginger

Yu Cinnamon 1tsp

Salt 1tsp

Chicken essence 3tsp

Recipe for the new version of Ningbo Dried Bamboo Shoots. >Chicken essence 3 tsp

New version of Ningbo dried bamboo shoots roast pork ?

Put the bottom oil in the pot (spread flat bottom, too little to melt the icing sugar), put the icing sugar on a small fire to stir fry the sugar color.

The icing sugar in the pot all melted.

Open medium heat, add the pork and ginger, use chopsticks to turn, so that the pork is evenly wrapped in sugar color.

Using chopsticks to stir fry process, fat meat out of the oil lean meat out of the water, seasoning Yu Gui powder to remove fishy.

The five-flower meat in the medium heat stir-fry under the collection of water, to be slightly charred meat when the soy sauce, soy sauce, so that the meat color, continue to stir-fry with chopsticks, to be thickened by some of the juice when the wine, continue to stir-fry, in fact, like to eat spicy this time you can put a few red chili peppers (I forgot this time to put).

Continue to stir-fry.

When there is still soup in the pot, put in the drained bamboo shoots, turn down the heat and stir-fry again.

Continue to stir, so that the dried bamboo shoots to absorb the thick juice of the pork, this step to complete the dried bamboo shoots of color, so a large pot of meat in almost half an hour (if the number of small quantities do not need to be so long).

Keep stirring until the pot is dry, and then stir out a little bit of pork oil, start adding boiling water, not over the meat and dried bamboo shoots, turn on the heat to boil, remove some foam.

Put some scallions before adding the lid, in order to deodorize and increase the aroma, I put a branch of garlic here, the front of the stir-fried pork did not put garlic, is to make up for it. Cover to medium-low heat stewing, here do not use a small fire to cook, if you use a small fire will be a big pot of water boil dry, that the meat early rotten, for this reason here to use medium-low heat stewing, in the middle of the less open pot, so that the fresh flavor of the meat simmering to dried bamboo shoots, in the middle of the 1 can adjust a small spoon of salt, dried bamboo shoots soak through the salty taste is still a trace of the remaining.

Almost 2 hours of stewing it, mixing chicken essence on high heat juice, can not use chopsticks, hands lifting the pot to turn the pot, while turning the side of the juice. Before leaving the pot, you can also adjust some sugar to increase freshness and color, I did not adjust this time, because the first fried sugar color with a large piece of rock sugar, afraid of too much sugar. If it's not salty enough, adjust some soy sauce before leaving the pan, the color will be more beautiful.

After loading the plate on top of a few sections of green onion, the use of residual heat into the green onion aroma, the entire kitchen filled with meat and bamboo shoots of the fragrance, but it is a pity to have eaten a full meal.