After the pork has been boiled, braised and steamed, the fat is almost completely removed. At the same time, after absorbing the fat of the meat, the dried bamboo shoots, in addition to its own sweetness and freshness, added a more oily flavor, which is quite a perfect match. In terms of taste, the steamed pork is so soft that it melts in your mouth and you don't need to chew it at all. The dried bamboo shoots, on the other hand, are tender and crunchy, filling the mouth with flavor. It's a perfect match, both from a health perspective and in terms of flavor and texture!

One, oil-free healthy dried bamboo shoots braised pork

Main ingredients: 500 grams of pork, 100 grams of dried bamboo shoots (not used up) 3 to 4 small onions Ginger 1 piece of garlic 5 to 6 cloves A section of green onions A little carrots

Coriander a little

Supplementary Ingredients: cooking wine 1-5 ml 1 anise cinnamon very small piece of chen pericarp 2-3 small pieces of salt a little dry chilies 2 cooking wine 210 ml Soy sauce 25 ml old soy sauce 10 ml balsamic vinegar a little sugar 8 grams broth a big bowl (stew meat leftover soup can be) toothpicks moderate amount of sesame oil a few drops

Making process:

No oil healthy bamboo shoots dried braised pork recipe,*** 28 steps

1. Prepare all the ingredients. Soak the dried bamboo shoots a day in advance. When I took this picture, the dried bamboo shoots had already soaked on;

2. Wash the pancetta well and dry the water;

3. Make a pot of water, warm water, put the pancetta into it, and heat it up on high heat;

4. Cook it until it boils, and then continue to cook it for 5 minutes, during which time, skim off the floating foam on the surface;

5. Then fish out the pancetta, and clean off the surface of the grease. If there is no clean pig hair, but also to pull out;

6. will be cut into large chunks of pork (I divided into two, the length of each piece of about 8cm or so), into the cast iron pot, into the meat flush with the water (other pots can also be used, with other pots, then may want to more water), and then into the large onion segments, ginger, Gui Pi, star anise;

7. add 5ml of cooking wine, high heat to boil, then turned to Small fire, cover and simmer for 20 to 30 minutes;

8. Stew to 20 minutes or so, try with chopsticks, can easily inserted, is ready. At this point, turn off the heat, add a proper amount of salt, cover the pot with a lid, and simmer until it cools naturally;

9. Drain the pork, drain the surface water, and put it in the refrigerator to chill;

10. In the chilling time, let's deal with the dried bamboo shoots. Cut the dried bamboo shoots into thin julienne strips, rinse them well, and drain them;

11. Remove the chilled pork from the refrigerator, trim it, and slice it thinly;

12. Cover the sliced pork with plastic wrap and set aside. The rest of the trimmings are also spare;

13. ready bamboo shoots, small onions, ginger, dry chili, and then take a large bowl of stewed meat soup;

14. just cut down the trimmings into the pot, stir-frying over a low flame;

15. wait until the pot of meat becomes small and golden, the fat is basically oozing out, and then poured in the treatment of onions, ginger, garlic, and dried chili pepper;

16. small fire Stir frying incense, pour in bamboo shoots, a little stir fry;

17. Turn to medium-high heat, add bamboo shoots with cooking wine, soy sauce, soy sauce, stir fry until evenly colored;

18. Along the side of the pot add balsamic vinegar, stir fry evenly;

19. Add broth and sugar, high heat and bring to a boil, then turn to a low heat with a lid and slowly simmering. The amount of broth depends on their own preferences, at least should be basically and bamboo shoots shredded flush;

20. about 30 ~ 40 minutes, uncovered and open high heat, slightly reduce the juice;

21. take the appropriate amount of cooked bamboo shoots, as well as just dealt with the slices of pate;

22. take a slice of pate, in a section of the bamboo shoots shredded put the appropriate amount of bamboo shoots;

23. from the end of the shredded bamboo shoots Starting from the end of the bamboo shoots, tightly wrap the bamboo shoots with the pork;

24. end of the place, fixed with a toothpick;

25. deal with all the pork rolls, placed in a pre-brush a layer of thin layer of oil in the plate;

26. the surface of the pork brushed with a layer of light soy sauce, dry and then brushed again;

27. covered with plastic wrap, placed in a steamer, steam over high heat, continue to high heat steam for 30 to 40 minutes, and continue to high heat steam, and continue to high heat. Continue steaming for 30~40 minutes;

28. Remove the steamed pork rolls. If you think the color is not enough, you can put it in the pot and braise it again. When you are satisfied with the color, rise the pan and plate. Finally, drizzle a few drops of sesame oil on the meat