【Henan】Shredded Bamboo Shoots, Dried Beans and Braised Pork

Overview

In Henan, braised pork is indispensable whether it is on the banquet table or in the New Year dishes. We also call it tiaozirou here, which means cutting the pork belly into strips, steaming it with dried vegetables, and then cooking it upside down. It is similar to braised pork with plum vegetables, but most of it uses local dried vegetables, such as dried beans and the like. Although most of the banquets now use plum vegetables, our local taste is still unforgettable. Today I used dried beans to make this pork belly. I made three bowls of different sizes at a time and left one bowl for the children to take away.

Tags

• hot dishes
• home cooking
• chinese banquet
• full banquet of manchu and han dynasties
• cinnamon
• dried bamboo shoots
• dried beans
• dried chili pepper
• ginger powder
• pork belly
• rock sugar
• star anise
• white sugar
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Choose five-layered pork belly

   

2. 2 Add 20 grams of rice wine to the water and cook the pork belly until it is almost cooked, about 20 minutes

   

3. 3 Remove the cooked pork belly and control the water

   

4. 4 Put a small amount of water in the wok, add rock sugar and stir-fry the sugar color

   

5. 5 Fry until big white bubbles form

   

6. 6 Then stir-fry over medium-low heat until the foam turns into fine light yellow bubbles. Pay more attention at this time

   

7. 7 When the foam becomes larger again and the color becomes darker, immediately add half a bowl of boiling water and cook for half a minute until the sugar color is ready. Be sure to add boiling water, as cold water will cause the sugar to splash.

   

8. 8 Dip the watered meat, skin side down, into sugar color

   

9. 9 The skin of the meat is stained with sugar and can be fried again. I don’t want to fry it, so I just used it

   

10. 10 Freeze the prepared meat in the refrigerator until slightly firm. If you have soft freeze, it is most convenient to freeze it for a day. If not, freeze it for about 2 hours and take it out.

    

11. 11 Cut the meat into slices about 2 mm thick

    

12. 12 Place skin side down in a bowl

    

13. 13 Soak the dried bamboo shoots a day in advance until soft, and soak the dried beans about 2 hours in advance.

    

14. 14 Cut the soaked dried beans into inch-long sections, squeeze out the water from the shredded bamboo shoots and set aside

    

15. 15 Put an appropriate amount of oil in the pot, sauté the minced ginger and dried chili until fragrant

    

16. 16 Add beans and bamboo shoots

    

17. 17 Add salt, sugar and soy sauce

    

18. 18 Stir well, add a little water and stir fry for 2 minutes

    

19. 19 Place the fried beans on top of the meat, pour in the soup, add boiling water to the pot, and steam for an hour and a half.

    

20. 20 Put the steamed meat upside down on a plate and blanch the vegetables around the edges

    

21. 21 The beans and bamboo shoots inside are even more delicious

    

22. 22 The big bowl is placed on the big plate