Several dried bamboo shoots

Pork (slightly fat) 500 grams

4 to 5 tablespoons light soy sauce

2 tablespoons light soy sauce

3 to 4 tablespoons sugar

Salt 10 to 15 grams

Materials wine 15 grams

Methods of preparing roasted pork with bamboo shoots

Soak the bamboo shoots in water until completely softened. Until completely softened (about a week), then cut into thin slices (the thinner the better); into a large pot, boil in water for 20 minutes, out of the water to remove the taste and standby;

Cut the pork into slightly larger pieces, cold water in a pot to boil, blanch the blood foam and then rinse with hot water; no oil, in the sauté pan sautéed out of the grease, add cooking wine, dark soy sauce (coloring) so that the meat pieces of color,

Prepare a Slightly larger stewing pot/casserole, put in the water bamboo shoots and pork, add boiling water to the level of the ingredients in the pot; boil on high heat, then add appropriate amount of dark soy sauce to color the water bamboo shoots, then turn down the heat to simmer for 2 to 3 hours, adjust the soy sauce (to enhance the freshness), salt and sugar, and then continue to simmer for another 2 to 3 hours.

Tips

Water bamboo shoots with roasted pork are made with dried bamboo shoots from Yongan, Fujian Province, also known as "dried Fujian bamboo shoots"; there is no way to prove how they became a common dish on the tables of Shanghainese people. The reason for calling it water bamboo shoots is probably because dried goods need to be hydrated. When I was a kid, almost every family would prepare one of the so-called "four big kings", "water bamboo shoots with roast pork", and usually made a big pot of it, and ate it from New Year's Eve to the fifteenth day of the first month of the lunar calendar.

The best way to soak dried bamboo shoots is to use rice water (or water), I can't tell you why, it's just a traditional practice, I guess it's because rice water is good for removing dirt; dried bamboo shoots are soaked through so it's easy to slice them thinly, the thinner the easier it is to get the right flavor; the pork is a companion to the traditional dish, it's been cooked for a couple of hours, and you can't even find a piece of intact meat at the end of the day, almost all of it is martyred; the bamboo shoots, however, are more and more tasty the more you cook them, that's because they have absorbed the meat juice, and they are more and more delicious. That's because it's soaked up the gravy.