The method of braised pork belly and spring bamboo shoots is as follows:

Main ingredients: 500 grams of pork belly and 1 spring bamboo shoot.

Accessories: 20 grams of rock sugar, 15 grams of white sugar, 20 ml of cooking wine, appropriate amount of salt, 15 ml of light soy sauce, appropriate amount of onion and ginger, 2 star anise.

Steps:

1. Remove the outer layer of the spring bamboo shoots.

2. Cut off the older part of the bottom.

3. Cut spring bamboo shoots into pieces.

4. Boil the water in the pot, add a little salt, add the spring bamboo shoots and blanch them for 1-2 minutes.

5. Peel the pork belly and cut into pieces about the same size as spring bamboo shoots. Pour cold water into the pot. After the water boils, skim off the foam and drain out the water.

6. Put an appropriate amount of oil in the pot. When the oil is 50% hot, add rock sugar and simmer over low heat until the sugar color turns out.

7. Add pork belly and stir-fry.

8. Fry until evenly coated with sugar color.

9. Add the prepared green onion segments, ginger slices and star anise, and pour in boiling water just enough to cover the pork belly. (When adding water to stew, be sure to add boiling water. Cold and warm water will irritate the meat and make it tight.)

10. Add light soy sauce and cooking wine.

11. Bring to a boil over high heat, then turn to low heat and simmer for about forty minutes.

12. Add the spring bamboo shoots, add salt and sugar and cook for 20 minutes.

13. Open the lid of the pot and reduce the juice over high heat.