Ingredients

Main ingredients

Pork belly

400g

Spring bamboo shoots

400g

Accessories

Rock sugar

Adequate amount

Salt

Adequate amount

Ginger

An appropriate amount

Garlic

An appropriate amount

Aniseed

One

Fragrant leaves

One piece

Scallions

An appropriate amount

Panthoxylum bungeanum

An appropriate amount

Dark soy sauce

Appropriate amount

Steps

1. Wash the pork belly and cut into pieces

2. Cut the blanched spring bamboo shoots into small pieces

3. Boil water in a pot and blanch the pork belly

4. Blanch the blood and remove the foam

5. Prepare the seasoning

6. Ginger, Sauté the green onions, aniseed, bay leaves, garlic, and peppercorns in a pot until fragrant. Set aside.

7. Remove from the pot, add half a bowl of water, put the rock sugar in and bring to a boil

8. Continue to boil the rock sugar until light red

9. Pour in the pork belly and stir-fry evenly

10. Add the seasonings you just fried, and put the remaining green onions in it

11. Add half a pot of water. You can put a little more water here to prevent the pot from drying out later.

12. Add dark soy sauce, cover and cook for more than 40 minutes

13. Add spring bamboo shoots, stir well and continue cooking

14. Cook until the soup is almost dry.

15. Add salt

16. Reduce the juice over high heat and serve out

Tips

Fresh bamboo shoots must be blanched Only water can be used for cooking and eating, otherwise it will have a bitter taste.

The color of rock sugar is brighter than that of white sugar