Braised pork with dried bamboo shoots

Braised pork with dried bamboo shoots

Introduction:

"The main characteristics of Hui cuisine are as follows: it is good at burning, stewing and steaming in cooking methods, but less in frying and frying, heavy in oil, heavy in color and heavy in fire. This is a local delicacy when I went to Huizhou this year. When I came back home, I had such ingredients. I tried to make this dish with the local starter. Dried bamboo shoots, because of heavy oil and heavy taste, are worth a try. "

Production steps:

Step 1: slice pork and marinate with salt, egg white and starch.

Step 2: put oil in the frying pan and fry the sliced meat.

Step 3: the oil must not be too hot, so that it is convenient to spread the meat into the pot.

Step 4: Fry well, take out the oil and set aside.

Step 5: wash and soak the dried bamboo shoots in advance.

Step 6: clean up the onion, ginger and garlic.

Step 7: put oil in the frying pan, add pepper to fry until fragrant, add onion, ginger and garlic to fry until fragrant.

Step 8: put the soaked dried bamboo shoots into the frying pan and stir fry.

Step 9: add a tablespoon of soy sauce.

Step 10: add a spoonful of bean paste.

Step 11: don't throw away the water to soak the dried bamboo shoots. Pour it into the pot and simmer the dried bamboo shoots.

Step 12: after the ingredients in the pot are stewed and tasted, open the lid of the pot, add chicken essence to taste, and then out of the pot.

Materials required:

Pork: 300g

Dried bamboo shoots: 100g

Shallot: a little

Jiang: a little

Garlic: a little

Salt: a little

Soy sauce: right amount

Edible oil: right amount

Note: do not throw away the water for soaking hair and dried bamboo shoots. It contains nutrition.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor