1. Peel off the skin of the bamboo shoots first. I waste too much layer by layer and estimate that only half of it is left. After peeling, cut into slices. Don’t cut them too thin. Fresh bamboo shoots are very tender. If they are too thin, they will break easily. .Cook in a pot of boiling water with salt for a few minutes, then soak in cold water and rinse several times. This is mainly to remove the astringency of the bamboo shoots.

2 Cut the pork belly into small cubes and blanch it in a pot of boiling water to remove the blood.

3 Heat the wok and add clear oil. After the oil is hot, add the rock sugar foam and stir-fry over low heat until the sugar becomes thin. Pour in the pork belly and coat it with sugar. Add the onion, ginger, and peppercorns cooking wine and stir-fry over low heat until the oil is released. Pour in light soy sauce and dark soy sauce and stir-fry evenly. Pour in boiling water, and turn on the heat until the water covers the meat. After the soup boils, spread the drained bamboo shoots on top of the pork belly. Simmer on low heat for twenty minutes. Stir-fry the bamboo shoots and braised pork evenly. When the soup in the pot is almost dry, remove from the pot.