Roasted Pork with Bamboo Shoots

Overview

The spring bamboo shoots will be out of the market if they don’t come out. I really don’t know what I’m busy with. The fresh bamboo shoots and the pork belly are delicious when paired with the meat. While you can still see the shadow of bamboo shoots in the market, those who love bamboo shoots can give it a try!

Tags

• hot dishes
• home cooking
• zhejiang cuisine
• bamboo shoots
• cooking wine
• light soy sauce
• old soy sauce
• onions
• pork belly
• quail eggs
• white sugar
• ginger
• hoisin sauce

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Peel the bamboo shoots and blanch them in a pot of salted boiling water for about 1 minute. Remove and drain into cold water.

   

3. 3 Boil quail eggs and remove the shells.

   

4. 4 Cut the pork belly into pieces, add water, green onions, ginger and cooking wine, bring to a boil and simmer for two minutes, then wash off the blood foam on the surface of the meat pieces with warm water and set aside.

   

5. 5 Heat oil in a pan, stir-fry scallions and ginger slices.

   

6. 6 Add the meat pieces and stir fry over medium heat for 1 minute.

   

7. 7 Add cooking wine, dark soy sauce, and seafood sauce and stir-fry until coloured.

   

8. 8 Add hot water, bring the quail eggs to a boil, then reduce to low heat and simmer for about thirty minutes.

   

9. 9 Add bamboo shoots, light soy sauce, and sugar.

   

10. 10 Bring to a boil over high heat and simmer for about twenty minutes.

    

11. 11 Then turn to high heat to thicken the soup.