Claypot with mussels and bitter bamboo shoots

Overview

Bitter bamboo sprouts vigorously in spring and is a born bitter child. Around Qingming Festival, folks from my hometown will go into the mountains to dig bamboo shoots. If you can't finish eating, soak it in salt water. When you want to eat, take out a few strips with chopsticks and stir-fry or make soup for drinking. I always thought that bitter bamboo shoots were a specialty of the Hakka people, but it turns out that bitter bamboo shoots are abundant in Fujian and Sichuan.

Tags

• hot dishes
• home cooking
• bitter bamboo shoots
• garlic
• mussels
• onions
• pork belly
• sauerkraut
• soy sauce

Ingredients

Steps

1. 1 Soak mussels in cold water for 1 night;

   

2. 2 Cut the sauerkraut into small pieces and set aside;

   

3. 3 Cut the bitter bamboo shoots into sections and set aside;

   

4. 4 Slice the pork belly and set aside;

   

5. 5 Chop the garlic and cut the onions into sections;

   

6. 6 Fry the pork belly until golden brown on both sides;

   

7. 7 Saute the garlic until fragrant, add the bitter bamboo shoots and pickled cabbage and stir-fry for 5 minutes;

   

8. 8 Pour the ingredients into the casserole, add an appropriate amount of water, simmer slowly over low heat for 1 hour, drain the water over high heat 5 minutes before serving, and pour in soy sauce and green onions.