The practice of burning meat in water bamboo
Composition ratio:
Ingredients: water bamboo and pork belly.
Accessories: salt 3g, soy sauce 5g, sugar 8g, yellow wine 10g, soy sauce 20g, vegetable oil 30g, garlic leaves and ginger.
Production steps:
① Soak water bamboo (dried bamboo shoots made by ancient method in Lishui, Zhejiang).
From the appearance, this kind of dried bamboo shoots is black, this kind is made by smoking technology, belonging to ancient smoking, and there is no strange smell. Try not to buy those yellow dried bamboo shoots. Many of these dried bamboo shoots are smoked with sulfur and taste strange. Eating too much is bad for your health.
(2) After washing the dried bamboo shoots, soak them in rice washing water, and change the rice washing water once a day for three consecutive days.
(3) After the dried bamboo shoots become soft, take them out and cut them into shreds, and then put them into the pot to cook for about half an hour.
(4) Soak the cooked dried bamboo shoots in clean rice washing water, and cool for later use. People didn't have a refrigerator in the past, so this storage method has been used to this day, and it is more convenient to take it while eating.
⑤ Before eating, take out the soaked water bamboo and rinse it for later use. Cut the pork belly (slightly fat, otherwise the water bamboo will taste like firewood) into slightly larger pieces for use.
⑥ Stir-fry pork belly and ginger slices in the oil pan until both sides are brown (the oil will be fragrant), and then add rice wine after turning to low heat (otherwise the oil pan will splash). Add soy sauce, soy sauce and sugar, then stir-fry to color the meat. Add water bamboo and salt, stir fry together, then add water, bring to a boil, simmer for 45 minutes on low heat, sprinkle with a little garlic leaves and serve.
7 smell it; Eat refreshing; Boutique, dried bamboo shoots soaked with the fat fragrance of pork belly, fat but not greasy; Chew slowly, the pork belly is moist with the fragrance of bamboo shoots, with meat but not bad. This is an enduring old Shanghai housekeeping dish, which everyone loves and is everywhere!