Bamboo shoots are crisp, soft and waxy, fat but not greasy.

Ingredients: 500g pork belly, 25g dried bamboo shoots.

Seasoning: salt 25g, crystal sugar (or sugar) 100g, fresh soup 800g, salad oil 50g (actually eaten 10), onion 8g, coriander leaves 1 tablet.

Output: 1. Soak dried bamboo shoots in cold water for 24 hours until they are soft, cut into rhombic knots, boil in boiling water for 3 minutes, then take them out and let them cool completely; Put the rock sugar (or sugar) into the pot and stir-fry until it is sugar-colored.

2. Cut the pork belly into squares of 65,438+0 cm square, stir-fry in a 50% hot oil pan for 5 minutes until the fat of the pork belly overflows, add fresh soup, sugar and dried bamboo shoots, add refined salt to boil, and then simmer for about 65,438+00 minutes. Put the chopped green onion into a bamboo tube-shaped pottery and decorate it with parsley.

Production key: 1. Soak dried bamboo shoots in cold water for enough time and change water for 2-3 times. 2. Dry the meat when frying; The firing time should be enough.