1, the preparation of ingredients: 350g of pork, 2 large pieces of dried bamboo shoots, about 20g of rock sugar, a small piece of ginger, a small piece of cinnamon, 2 anise, the right amount of dark soy sauce, the right amount of soy sauce.

2, first dried bamboo shoots with warm water soaked 1-2 hours. Pork is washed and cut into mahjong pieces, ginger is washed and cracked, cinnamon and star anise is washed and set aside.

3, frying pan on the fire, add the right amount of oil, put the rock sugar stir fry sugar on low heat. Stir fry slowly over low heat until the icing sugar melts and the color becomes brownish yellow. Put the pork stir-fry, so that the pork evenly coated with sugar color. Add some dark soy sauce, stir-fry for color, and add some soy sauce for taste. Transfer the stir-fried pork to a casserole dish, add water, add ginger, star anise and cinnamon, bring to a boil over high heat, then lower the heat to cover and simmer.

4, after the meat stew to deal with the soaked dried bamboo shoots, dried bamboo shoots with water repeatedly scrubbed a few times, with kitchen scissors cut into small pieces, bamboo shoots between the section near the root of the part of the older, discarded not. Put the dried bamboo shoots in a casserole dish and simmer on low heat for about 2 hours. Meat stewed until crispy after high heat juice out of the pot can be.