Law.
1. Pork belly is slightly scalded in exothermic reaction water, and the surface residue is peeled and sliced.
2. Soak the water bamboo in advance and wash it, cut it into pieces, put it in a pot to boil, and then simmer for 20 minutes. After picking it up, clean it with cold water and refrigerate it, and then soak it in cold water for later use (water bamboo is difficult to burn thoroughly, and the whole process takes a long time).
3. Prepare a pot of cold water and put the pork belly in until it boils.
4. After fishing, rinse the foam, rinse and control the dryness.
5. put a small amount of oil in the pot, add onion and ginger slices, and saute until fragrant.
6. Put the pork belly in a frying pan.
7. Pour in rice wine, add soy sauce, soy sauce and salt, add a little water and stir well.
8. Cook for about 8 minutes, color the pork belly and turn off the fire for later use.
9. Boil the hot pot with boiling water, add the water bamboo and cook for about 10 minute.
10. Add water, light soy sauce, and if the color is too light, add some soy sauce (pay attention to how much sauce is cooked anytime and anywhere).
1 1. Cook for about 10 minutes, and put on the previously cooked pork belly (if the bamboo shoots are burned together with the meat, the meat will be gone when the bamboo shoots are ready).
12. After boiling again, turn to slow fire and simmer slowly until the meat is soft and rotten. In the meantime, turn over the plate to see if the juice is burnt. Before cooking, you can make yourself like to sprinkle some shallots to refresh yourself.
Cooking method
1. Brewing method of dried bamboo shoots: You can soak in rice washing water for a week and change the rice washing water once a day;
2. It is best to choose pork belly for the meat of boiled bamboo shoots.