Seasoning Ginger (5 slices) Cinnamon Leaf (4 slices) Fennel (5g) Rock Sugar (3-4 small pieces) Star Anise (2-3 pieces) Salt (one teaspoon) Light Soya Sauce (5ml) Light Soya Sauce (15ml) Rice Wine (10ml) Yei Shutang Jiao Ma Oil 10ml
Details
1. Prepare the materials: soak the bean curd soft and cut into a finger-length distance, dried plums soaked for 1 hour and cut into small sections, dried bamboo shoots torn into long strips, pork boiled in hot water and then cut into 2cm-sized pieces of meat materials, although photographed out of a very simple, but the project is quite huge, priority soak dried plums.
2. Prepare auxiliary ingredients: ginger (five slices) cinnamon leaves (4 slices) fennel (5g) rock sugar (3-4 small) anise (2-3)
3. pot pouring Yishutang hot sesame oil.
4. Add fennel, cinnamon leaves, star anise, ginger, and stir-fry to bring out the flavor.
5. Pour in the pork, stir-fry oil, with a little browning
6. Put two tablespoons of cooking wine, stir-fry a few times, then put the old soy sauce, soy sauce, rock sugar, stir-fry evenly color.
7. Prepare a casserole dish, lay the preserved mustard greens on the bottom
8. Then put the dried bamboo shoots on top of the mustard greens
9. Lay the bamboo shoots on top of the dried bamboo shoots.
10. Pour the pancetta to the top layer, and pour a bowl of water in the sauté pan where you fried the pancetta, bring out the sauce inside and pour it into the casserole dish, put a small spoon of salt.
11. First boil over high heat, then simmer over low heat, probably simmering time is 1 an hour or so, see the water collect dry can.