Dried bamboo shoots are about100g.
Appropriate amount of ginger slices
chinese anise
Appropriate rock sugar
Proper amount of soy sauce
Old pumping right amount
Proper cooking wine
Proper amount of boiling water
Appropriate amount of hawthorn (optional)
The practice of burning meat with dried bamboo shoots?
The farmers dried the dried bamboo shoots themselves, retaining the original fragrance, which is more delicious than drying, and the frost on the surface is naturally generated.
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Soak dried bamboo shoots in advance, soak them in clear water or rice washing water for one or two days, at least one day, and change the water several times in between. Remember to put them in the refrigerator when the weather is too hot.
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Pork belly with skin, the more interlayer, the better. Cut it into mahjong size, not too small pieces. Meat shrinks after stewing, and too small pieces are easy to stew.
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Boil pork belly in cold water to remove blood and fishy smell.
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Blanch, remove, rinse and drain.
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Put a little oil in the pot, not too much, because the meat will come out later. If the meat is very fat, you can put it directly into the pot without putting oil. Stir-fry pork belly with low fire until both sides are oily and slightly browned. Be careful that the fire is not too big and too urgent, so as not to shrink the meat too much, not to stew it easily, and not to fry it for too long. Put it away when it is ready.
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Prepare ginger slices, star anise and rock sugar. As for whether to fry sugar, personally, it is unhealthy to put too much sugar, and the finished product is sweet. If the heat is not good, it is easy to fry too much and affect the taste. Just put a few crystal sugar in moderation, which will help improve the umami taste of meat and make the color shiny.
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Add ginger slices, star anise, crystal sugar, soy sauce, soy sauce and cooking wine, stir-fry for two or three minutes until the meat slices are evenly colored.
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Add the soaked dried bamboo shoots and continue to stir fry evenly.
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Pour boiling water, pay attention to boiling water, adding cold water will make the meat shrink quickly and taste bad. The water content of all materials is less than 2 cm. Adding a few hawthorn can make the meat cooked faster and taste softer. After the fire boils, skim off the floating foam and simmer for about 1 hour. It is best not to lift the lid halfway.
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Stew the dried bamboo shoots to taste. When the pork belly is soft and rotten, the juice is collected by fire. You can keep more juice if you like. Try salty and light, and add some salt when it is light. Note that if you put salt at the end, it is easy to stew the meat from the beginning. Okay, you're done. You can eat at the table.
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