Pork with Spring Bamboo Shoots, Dried Plums and Vegetables

Overview

Spring is the season when spring bamboo shoots are on the market. This ingredient, rich in fiber and delicious, is a favorite of many friends in spring. I am no exception. I especially love to eat spring bamboo shoots. I bought one today and used it to make braised pork with pickles. This combination makes the meat not greasy at all, and it is very delicious.

Tags

• hot dishes
• home cooking
• beginning of spring
• old soy sauce
• pork belly
• spring bamboo shoots
• sugar
• umeboshi
• salt

Ingredients

Steps

1. 1 Peel off the old skin of spring bamboo shoots, but keep the tender skin

   

2. 2 Cut the roots crosswise, cut the tips along the way, and cut them all into slices

   

3. 3 Boil the bamboo shoots in boiling water for 5-8 minutes to remove the oxalic acid and bitterness and make the bamboo shoots delicious.

   

4. 4 Cook the pork belly for 15-20 minutes in advance

   

5. 5 After cooling, cut into 3--4 mm thick slices, add salt, pepper, sugar, dark soy sauce, mix evenly

   

6. 6 Soak the prunes in water until soft and clean them in advance. Add chili and minced ginger to the pot and stir-fry until fragrant, then add the prunes and stir-fry

   

7. 7 Add salt, sugar, dark soy sauce and appropriate amount of water, stir-fry evenly and simmer for about 3 minutes.

   

8. 8 A piece of meat and a piece of bamboo shoots, spread around the bowl

   

9. 9 After laying out the meat and bamboo shoots, fill the middle with the fried prunes. If there is very little soup, add a little more water

   

10. 10 Steam in a basket for 1 hour