Chinese Food
Stewed pork belly with bamboo
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Cooking ingredients
Cooking Steps
Step1:Wash the sheep's flank. Fly water. Wash the blood foam off the sheep's flank. Drain the water.
Step2:Soak bamboo and mushroom in advance for about 2 hours. Cut into sections or pieces for standby. Cut carrots, scallions, ginger and garlic.
Step3:Put the oil in the pot. Stir fry the ginger and garlic slices and the South milk. Put in the lamb belly and the mushroom. Stir continuously until dry.
Step4:Add rice wine, raw soy sauce and old soy sauce and stir fry until the color is even.
Step5:Then pour in the mineral water and add the sugar to taste.
Step6:After boiling, turn to the earthen pot. Cover the turnip and simmer for about 2530 minutes.
Step7:Add bamboo, simmer for another 10 minutes, add onion or garlic, and season with salt.
Cooking tips:1. The lamb belly should be of good quality. I bought the Shengchun lamb belly in [original life]. The meat is thick, fresh and tender; 2. Stir fry the lamb belly until it tastes dry, fragrant and even in color; 3. Use yellow wine to remove the mutton and the meat is more fragrant. 4. You can also add horseshoes. If you like soft meat, you can stew it for a long time. 5. Some friends suggest that it's better to boil the radish and angelica, then add the water to the lamb's belly. There are skills in making delicious dishes.
