Roasted spring bamboo shoots with pork cartilage

Overview

How to cook Roasted spring bamboo shoots with pork cartilage at home

Clean the cartilage pork front knuckles.
Put water in the pot, add green onions, ginger slices, and appropriate amount of cooking wine.
Add the pork and turn up the heat.
After the water boils, continue to blanch for 2 minutes.
Remove the meat from cold water, rinse and set aside.
Remove the hard skin and roots from the spring bamboo shoots and cut into small pieces.
Put water in the pot, bring to a boil and blanch the spring bamboo shoots.
After blanching for 5 minutes, rinse the spring bamboo shoots in cold water and set aside.
Put oil and rock sugar in the frying pan.
After the rock sugar melts, add the pork and fry.
Fry both sides until golden brown and sugar-colored.
Add spring bamboo shoots and stir-fry.
Add onions, ginger, bay leaves, star anise, and cinnamon and stir-fry for 2 minutes.
Add the teriyaki soy sauce.
Stir fry for 1 minute.
Add water to cover the spring bamboo shoots.
After the fire comes to a boil, simmer over medium-low heat for 30 minutes. You can add an appropriate amount of salt to season before serving, and reduce the soup over high heat.
Pork is fragrant! Fresh spring bamboo shoots!