Dried mushroom and bamboo shoot stew
Overview
When I saw some dried bamboo shoots at home, I thought that they would always be a classic pairing with pork belly. One of my favorite dishes since childhood is casserole stew. The casserole stew is delicious. Every time I come back from school, my mother tells me that the meat has been cut, the seasonings and water have been put. Just bring it to a boil and simmer it over low heat until the aroma is fragrant, leaving some charcoal to simmer slowly. Later, I slowly learned to cut the meat and add fermented bean curd, rice wine, onions, tofu fruits or dried bamboo shoots, soybeans or peanuts, and occasionally just pork belly. This pork belly is delicious with anyone. Ingredients: 500 grams of pork belly, 150 grams of dried wild bamboo shoots, appropriate amount of shiitake mushrooms. Seasoning: appropriate amounts of ginger slices, green onion root, braised soy sauce, rock sugar, and edible salt.
Tags
Ingredients
Steps
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Prepare ingredients.
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Soak the dried bamboo shoots for 3 hours in advance.
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Prepare ginger, green onions, rock sugar, and braised soy sauce.
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Prepare rock sugar, ginger slices, and green onion. Braised soy sauce.
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Cut pork belly into cubes. Even size.
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After soaking the dried bamboo shoots, they need to be blanched and then cut into sections.
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Pour oil into a casserole, heat over low heat, add ginger slices and scallions and fry for a while.
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Add pork belly and stir-fry until it changes color.
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Add braised soy sauce. Braised soy sauce can improve the color. If you don't like it, you can replace it with light soy sauce.
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Add dried bamboo shoots.
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Add shiitake mushroom slices.
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Add appropriate amount of warm water.
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Add rock sugar. A pinch of salt and a little stir.
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After the fire comes to a boil, turn to low heat and simmer for about 1 and a half hours.
