LG and his son went to Tianmu Mountain to play and brought back dried bamboo shoots. They were very dry and needed to be soaked for about two days before they were completely soaked. I usually use them to roast meat, and my family likes to eat them very much. They all eat the dried bamboo shoots first. The pork used this time is said to be the offspring of domestic pigs and wild boars owned by a friend of LG. It is unknown whether it is true, but the meat is tender and delicious. I steamed a piece of it before and ate it with the sauce. It was very fragrant. Lazy and delicious, the remaining piece of pork belly with skin is best suited for braised in braise. It is also very suitable to use it to braise bamboo shoots this time, because dried bamboo shoots are suitable to be paired with pork with a higher oil content, otherwise the flavor will not be revealed. . The dried bamboo shoots and pork belly were simmered over low heat for an hour and a half. The skin of the meat was springy, the pork was fat but not greasy, and the dried bamboo shoots soaked up the soup. How could it not be delicious? In the cold winter, eating fat properly is also good for health~~~~

Simple

Stewed

Salty and fresh

Three hours

Main Ingredients

An appropriate amount of pork belly with skin

An appropriate amount of dried bamboo shoots

An appropriate amount of salad oil

An appropriate amount of ginger< /p>

An appropriate amount of garlic

An appropriate amount of pepper

An appropriate amount of star anise

An appropriate amount of cooking wine

Accessories

The right amount of sugar

The right amount of salt

The right amount of fresh soy sauce

The right amount of balsamic vinegar

Steps to make braised pork with dried bamboo shoots

space

1. Soak the dried bamboo shoots in advance, clean them, and cut them into small pieces.

space

2. Cut the pork belly into pieces, add an appropriate amount of cooking wine, put the cold water in the pot and then pour out the hot water and wash it again.

space

3. Without oil in the pot, stir-fry the pork belly over medium-low heat to dry out the water, add a few pieces of ginger and stir-fry until the surface is slightly burnt.

space

4. Add appropriate amount of salad oil and stir-fry for a short time, add cooking wine and stir-fry for a while, add appropriate amount of light soy sauce, a little balsamic vinegar and white sugar and stir well.

space

5. Add dried bamboo shoots.

space

6. Stir fry evenly.

space

7. Pour hot water just enough to cover the ingredients, and add peppercorns, star anise, and garlic seasoning packets.

space

8. Simmer over low heat for about 1 and a half hours. Add salt as necessary later. Stir until the water dries up and then stir-fry for a few minutes. Finally, add a few drops of vinegar and stir-fry evenly. Lift the pot.

space

9. Finished product

space

10. Finished product