Chinese Food
Braised pork with bamboo shoots in Suzhou
(102169 views)
As the saying goes, it's easy to taste fresh bamboo shoots. . From February to April, after a spring rain, the young stems of the bamboo shoots, which have been growing for a long time, will be pulled out overnight. With the smell of moist soil and light fragrance, they are particularly attractive in the bamboo forest. The quality of this kind of bamboo shoot is the best. The meat is tender and delicious. The taste is crisp. It's delicious. Let your taste buds taste the fresh and refreshing taste in spring first. Su Shi's Yu Qian monk Lu junxuan would rather eat without meat than live without bamboo. No meat makes you thin. No bamboo makes you vulgar. ... if you want to be neither vulgar nor skinny, cook meat with bamboo shoots every day. Ha ha. This is a folk saying ~-
Cooking ingredients
Cooking Steps
Step1:Wash and drain the fresh bamboo shoots and streaky pork.
Step2:Cut the bamboo shoots into large pieces and blanch them in boiling water. Add a little salt to remove the astringency.
Step3:Scald the whole streaky pork in cold water to remove the blood.
Step4:Clean the impurities and cut the squares.
Step5:Put the bottom oil in the pan. Fry the meat until golden.
Step6:Add a small amount of base oil to the other pot. Put in the lollipop.
Step7:Stir fry the icing sugar until it turns caramel.
Step8:Stir fry the meat, onion, ginger, garlic, star anise and fragrant leaves.
Step9:Cook in Shaoxing wine and old soy sauce.
Step10:Stir fry the bamboo shoots together.
Step11:Burn for 10 minutes.
Step12:Put it in a casserole and simmer for 2 hours.
Step13:The taste is mellow. Thick oil and red sauce..
Cooking tips:There are skills in making delicious dishes.
