Pork Belly and Braised Spring Bamboo Shoots

Overview

How to cook Pork Belly and Braised Spring Bamboo Shoots at home

Raw material picture
Cut off the old roots of the spring bamboo shoots, peel off the bamboo shoots, then scrape off the skin with a peeler, wash and set aside;
Cut the spring bamboo shoots into hob pieces, and cut the pork belly into 1.5 cm by 1.5 cm cubes.
Add water to a clean pot and bring to a boil, add spring bamboo shoots and cook for 2 minutes, remove and cool.
Put water in the pot and bring to a boil, add red yeast rice, then add pork belly and bring to a boil, then drain out cold water and let cool.
Place the blanched spring bamboo shoots and pork belly on a plate and set aside.
Set the pot over high heat, add an appropriate amount of vegetable oil, add onions, ginger, garlic, peppercorns, aniseed, cinnamon and dried red peppers and stir until fragrant
Remove the seasoning residue from the pot and stir-fry the pork belly.
When the pork belly is oily, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, and sugar and stir-fry evenly.
Add an appropriate amount of boiling water (to cover the meat) and bring to a boil, then reduce to low heat and simmer for 25 minutes.
When the pork belly is tender, add the spring bamboo shoots, add a small amount of refined salt and simmer for 2 minutes.
Remove the juice over high heat.
Pour in an appropriate amount of water starch to thicken the gravy, add MSG and stir-fry evenly before serving.
Plate and serve