Braised Pork with Bean Curd and Spring Bamboo Shoots
Overview
Spring bamboo shoots are crisp, tender and delicious, and can be chewed to bring out the fragrance and sweetness. They are known as the first vegetarian food and have been loved by people since ancient times. Literati, poets and gourmets have praised it, and everyone who tastes it has the saying of spring bamboo shoots. Su Dongpo once said: If you don't have bamboo, you will be vulgar; if you don't have meat, you will be thin. If you want to be vulgar but not thin, cook meat with bamboo shoots every day. Spring bamboo shoots have a light and fresh taste and are rich in nutrients. They contain sufficient water, plant protein, fat, sugar, a large amount of carotene and vitamins B, C, E, as well as calcium, phosphorus, iron and other essential nutrients and trace elements for the human body. The higher contents are cellulose and amino acids.
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Ingredients
Steps
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Blanch the spring bamboo shoots in a pot
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Cut into small pieces and set aside
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Wash the pork belly and cut into small pieces
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Add a little oil to the pot and sauté the ginger and garlic slices until fragrant
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Add pork belly and stir-fry
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Stir out the oil and add some cooking wine
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Add light soy sauce, dark soy sauce, oyster sauce, sugar and fermented bean curd juice, mix well and then add appropriate amount of water
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Add spring bamboo shoots and bring to a boil
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To save time I used an electric pressure cooker
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This is after 20 minutes of pressing
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Pour back into the wok to reduce the juice, taste and add salt to taste
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Cook until the soup thickens, pour in sesame oil and mix well
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Remove from the pan and sprinkle with chopped green onion
