Cooking Steps

1. 

   Step1:▲ let's blanch the winter bamboo shoots and streaky pork first. The winter bamboo shoots contain oxalic acid. You can remove it by blanching in boiling water. It's about 12 minutes after boiling.

2. 

   Step2:▲ after the winter bamboo shoots are scalded, scald the pork cut into the size of mahjong. Blanch the bleeding foam. You can take it out.

3. 

   Step3:▲ heat the oil in the casserole. Stir in the ginger first to make the fragrance.

4. 

   Step4:▲ put the previously blanched streaky pork in and stir fry it. Stir fry the water as much as possible.

5. 

   Step5:▲ then you can add water. Remember to add boiling water. Add 70% of the water.

6. 

   Step6:▲ finally pour 50 to 100 ml yellow rice wine to remove the smell of meat.

7. 

   Step7:▲ put in the sliced ham and the blanched winter bamboo shoots.

8. 

   Step8:▲ bring to a boil. Then turn to a small heat and cook for 30 minutes. The fire must be the smallest. Simmer slowly. Then you can stew the fresh taste.

9. 

   Step9:▲ when the time is up, put in the blinds and cook for another ten minutes, because the ham itself is salty. Basically, there is no need to add salt. You can taste it. If it's not salty enough, you can add salt to taste it. When the blinds are cooked, you can turn off the fire and start eating.

10. 

    Step10:▲ the freshness and saltiness of ham and the sweetness of winter bamboo shoot complement each other. It's very delicious. Take a picture for me when you're done. On Weibo @ Tong Xiaoyu, Xiaoyu's private chef. I'll choose the work of stick to give me a small gift.