Oil-braised bamboo shoots

Ingredients: bamboo shoots, chopped green onion, soy sauce, salt, sugar, sesame oil.

Method:

1. Peel off the shells of bamboo shoots, cut off the old roots, pat loosen with the back of a knife and cut into sections;

2. Add oil to the hot pot, When the oil is warm, pour in the bamboo shoots and stir-fry, add soy sauce, salt, and sugar to taste;

3. Add an appropriate amount of water, simmer over medium heat for about 15 minutes, until the soup is dry and flavorful, and drizzle with a little sesame oil , sprinkle in chopped green onion.

Braised Pork with Bamboo Shoots

1. Wash the pork belly with skin and cut into 2 cm square pieces. Peel the bamboo shoots and cut into pieces with a hob.

2. Blanch the bamboo shoots and pork belly separately, then remove and set aside.

3. Heat the pot, pour a little oil, after the oil is hot, add rock sugar and stir-fry the sugar color. When the rock sugar appears bubbles and changes color, pour in the blanched pork belly and stir-fry. Add the chopped green onion, ginger slices, star anise, cinnamon, and peppercorns and stir-fry for a while. Add cooking wine and dark soy sauce and continue stir-frying for a while.

4. Add bamboo shoots, add boiling water to cover the pork belly, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour, then add salt, and finally reduce the juice over high heat.

Warm Tips

1. Bamboo shoots should be blanched in boiling water for 5 to 10 minutes. This can decompose most of the oxalic acid at high temperature to reduce disadvantages, and make the dishes less astringent and taste better. More delicious.

2. When stir-frying pork belly, you can use low heat to force out some of the oil in the meat. The braised pork will not be greasy at all.

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