Ingredients for roasted pork with dried bamboo shoots

About 500 grams of selected pork belly with skin

About 100 grams of dried bamboo shoots

Appropriate amount of ginger slices

Appropriate amount of star anise

Appropriate amount of rock sugar

Appropriate amount of light soy sauce

Appropriate amount of dark soy sauce

Appropriate amount of cooking wine

Appropriate amount of boiling water

Appropriate amount of hawthorn (optional)

How to roast pork with dried bamboo shoots

Farmers dry their own bamboo shoots, retaining the original fragrance , tastes better than dried ones, and the white frost on the surface is naturally generated.

Soak the dried bamboo shoots in advance, soak them in clean water or rice water for one to two days, at least one day, and change the water several times in the process. If the weather is too hot, remember to put it in the refrigerator.

For pork belly with skin, the more layers, the better. Cut into mahjong-sized pieces. Do not cut into too small pieces. The meat will shrink a bit after stewing, and pieces that are too small will easily break into pieces when stewed.

In a pot of cold water, blanch the pork belly and bring to a boil. The purpose is to remove the blood and fishy smell.

After blanching, remove, rinse and drain.

Put a little oil in the pot, not too much, because the meat will release oil later. If the meat is fat, you can put it in the pot directly without adding oil. Stir-fry pork belly over medium-low heat until oil comes out and both sides are lightly browned. Note that the fire should not be too high or too hasty to prevent the meat from shrinking too much and making it easy to stew. Also, do not fry for too long and stop cooking when done.

Prepare ginger slices, star anise, and rock sugar. As for frying or not, the color of the sugar is optional. Personally, I think that frying the sugar requires adding too much sugar, which is not very healthy. The finished product is too sweet, and if the heat is not good, it is easy to over-fry and affect the taste. Just add a few rock sugar in an appropriate amount, which will help improve the taste. The umami flavor of the meat makes the color shiny.

Add ginger slices, star anise, rock sugar, light soy sauce, dark soy sauce, and cooking wine, and stir-fry for two to three minutes until the meat is evenly colored.

Add the soaked bamboo shoots and continue to stir-fry evenly.

Pour in boiling water, make sure it is boiling water. Adding cold water will cause the meat to shrink quickly and the taste will not be as good. The water should cover all the ingredients by about 2 centimeters. Adding a few hawthorns will make the meat cook faster and taste softer. After the fire comes to a boil, skim off the foam and simmer slowly for about 1 hour. It is best not to open the lid during the process.

Stew until the dried bamboo shoots are fragrant and the pork belly is soft and tender, then reduce the juice over high heat. If you like more juice, you can leave more. Test the saltiness. If it is salty, add some salt. Note that if you add salt, add it last. Adding salt at the beginning will prevent the meat from being stewed. Okay, you're done, you can serve it to the table and start eating.