Chinese Food
Braised pork with bamboo shoots
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Spring bamboo shoots are a must in March. They can be the most popular dish on the table, whether it's fried and stewed, or cold and steamed. In spring, we dig fresh and tender bamboo shoots to simmer the fat and thin meat. Stew until the soup is dried. The red oil is full of mouth and the meat is fragrant. It makes people greedy.
Cooking ingredients
Cooking Steps
Step1:Wash the bamboo shoots, cut them into pieces, put them into the frying pan, blanch them for 5 minutes, then drain them for use. The bamboo shoots contain oxalic acid. The blanching water can remove the oxalic acid in the bamboo shoots, remove the astringency of the bamboo shoots, and taste more deliciou
Step2:Wash the pork, cut it into pieces, put it into the frying pan, blanch it, discolor it, and take it out for use
Step3:After the wok is fully preheated, add some vegetable oil to heat it to produce oil lines, and then pour the blanched pork into the wok to stir fry
Step4:Pour in scallion, ginger, dried chilli, star anise, cinnamon, fragrant leaves and crystal sugar in the pot. Stir continuously to produce the extra fat of the streaky pork
Step5:Then pour in the bamboo shoots which were blanched before
Step6:Pour in 20g raw soy sauce, 10g cooking wine, 5g old soy sauce and 10g oyster sauce according to your taste
Step7:Stir fry evenly. Add water without using ingredients. Cover the pot with 1600 watts and boil. Then lower the heat to 800 watts and simmer for about 40 minutes
Step8:Open the lid and collect the juice. Boil over high heat until the soup is thick
Step9:Finally, sprinkle a handful of chives on it. The stewed bamboo shoots absorb the gravy. The streaky pork is crisp but not rotten. It's fragrant and chewy. Such a dish of braised pork with bamboo shoots can make people even eat two bowls of rice and the soup at the bottom of the dish.
Cooking tips:There are skills in making delicious dishes.
