Chinese Food
Braised bamboo shoots with braised pork
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Braised pork in brown sauce. It's another good season to eat bamboo shoots. I've written awesome bamboo shoots before. Today we'll give you the braised spring shoots of braised pork. Has the final say. Has the final say.
Cooking ingredients
Cooking Steps
Step1:Shred pickled vegetables. Use water bubble to squeeze dry water for standby. Cut the bamboo shoot tip (do not wash) into thick vertical slice
Step2:Heat the tea oil in a pot. Fry the bamboo shoots slowly. Stir fry the pickled vegetables together. Pour in the roasted pork and simmer for ten minutes
Step3:Last salt, spray a little boiling water and continue to simmer for a while. Finally, pour sauce, oyster sauce and mix well and then gather the juice.
Cooking tips:Be careful with the bamboo shoots - never touch the raw water. Otherwise, the bamboo shoots will become very astringent and difficult to import. The thick and short spring shoots should be selected. The bamboo shoots should be stripped clean. The meat should be divided into root and tip. The root of the bamboo shoots can be prepared separately. Fresh bamboo shoots will become very astringent when they encounter raw water. Remember not to wash them. It's OK to add water after cooking. There are skills in making delicious dishes.
