Materials

Sour bamboo shoots 100 grams, boiled pork belly 500 grams, 5 grams of salt, 5 grams of soy sauce, 5 grams of sugar, 5 grams of dark soy sauce, 10 grams of garlic, finger chili pepper 5-6

Practice

1. Carefully take out the sour bamboo shoots, wash and slice.

2. Put oil in a pot, put garlic and finger chili pepper in the pot and stir-fry, pour in sour bamboo shoots with salt and stir-fry to get the flavor.

3. Then pour in the pork belly, stir fry, add soy sauce and old soy sugar, simmer for two minutes.

4. Turn over high heat can be quickly out of the pot.

Practice two, ginger fried pork belly

Materials

Pork belly 400g, ginger a large piece of about 60g, 5 small onions, anise a, 6 tablespoons of cooking wine, a handful of flour, 2 tablespoons of rice vinegar, half a small spoon of white pepper, the right amount of salt, the right amount of sugar, a small spoon of sesame oil, a small spoon of cornstarch

Practice

1. Raw pork belly in a pot, mixing in a pinch of salt, a handful of flour and 2 tablespoons of cooking wine, and carefully rub both sides of the pork belly.

2. Rinse thoroughly with water, drain and turn out the inside of the pork belly.

3. Trim the white fat from the inside of the pork belly.

4. Put the pork belly in a soup pot, pour in water that doesn't cover the belly, 2 tablespoons of cooking wine, a green onion and a thumb-sized piece of ginger (patted)

5. Bring the pork belly to a boil over high heat, then turn down the heat to low and simmer for an hour or so, until the belly can be inserted easily with chopsticks.

6. Prepare the side dishes while stewing the pork belly, leaving only the white of the scallions, and cut them into slices on the diagonal.

7. Cut half of the remaining ginger into slices, rub half of it into fine ginger, and mix 2 tablespoons of starch with 2 tablespoons of water to make starch water for use.

8. Boil the pork belly and rinse cold water to cool to room temperature, cut into 5-7mm slices against the grain.

9. Start a frying pan, first under the ginger slices fried through.

10. Then the star anise stir fry, when the edge of the ginger slices browned and rolled up under the fine ginger slightly fried.

11. Stir fry the sliced pork belly for a few minutes, add 2 tablespoons of cooking wine, a tablespoon of rice vinegar, salt and sugar.

12. Under the white onion stir fry for a few moments, pour a small bowl of hot water to cook for half a minute to a minute.

13. Under the prepared starch water thickening.

14. Stir in a tablespoon of rice vinegar, a tablespoon of sesame oil and half a tablespoon of white pepper, then turn off the heat and serve.

Tips

1. Wash the pork belly inside and out, and use flour to remove the odor effectively.

2. The time to braise the pork belly depends on the texture you want, like soft and rotten more stew for a while, like chewy less stew for a while.

3. Ginger should be fully fried to extract the spicy flavor of ginger.

4. The acidity of the rice vinegar will break down during the heating process, so add another spoonful to enhance the acidity before the final pan.

5. If you like spicy food, you can add more chili peppers.