Ingredients

One bamboo shoot, one piece of pork belly, green onion, ginger, pepper, cooking wine, salt, light soy sauce, dark soy sauce, rock sugar

Method

1. Peel off the skin of the bamboo shoots first. I wasted too much layer by layer and probably only half of them are left. After peeling, cut into slices. Don’t cut them too thin. Fresh bamboo shoots are very tender. If they are too thin, they will easily break. Boil it in a pot of boiling water with salt for a few minutes, then soak it in cold water and rinse it several times. This is mainly to remove the astringency of the bamboo shoots.

2. Cut the pork belly into small cubes. Blanch it in a pot of boiling water to remove the blood.

3. Roast the rock sugar on the fire and twist it into foam. The color of the fried rock sugar will be brighter than that of white sugar.

4. Heat the wok and add clear oil. After the oil is hot, add rock sugar foam and stir-fry over low heat until the sugar becomes thin. Pour in the pork belly and coat it with sugar. Add onion, ginger, and peppercorns cooking wine and stir-fry over low heat until the oil comes out. , pour in light soy sauce and dark soy sauce and stir well. Pour in boiling water. Turn on high heat until the water covers the meat. After the soup boils, spread the drained bamboo shoots on top of the pork belly. Simmer on low heat for 20 minutes. . Stir-fry the bamboo shoots and braised pork evenly. When the soup in the pot is almost dry, remove from the pot.

Tips

Generally, it is best to put this dish in a pot and steam it once or twice, so that the oil is fully steamed out and the bamboo shoots are fully absorbed. The taste is beautiful.