Braised pork with bamboo shoots

Braised pork with bamboo shoots

Introduction:

"Bamboo shoots" have been regarded as "treasures in vegetables" since ancient times in China. Bamboo shoots are rich in protein, amino acids, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2 and C. Each 100g fresh bamboo shoot contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus and 0.1mg of iron. The content of multiple vitamins and carotene is more than twice that of Chinese cabbage. Moreover, the protein content of bamboo shoot is superior, and lysine, tryptophan, threonine and phenylalanine, which are necessary for human body, are also important in the process of protein metabolism Glutamic acid, which plays an important role, and cystine, which plays a role in maintaining protein conformation, both have certain contents and are excellent health vegetables

Production steps:

Step 1: prepare the cooking materials

Step 2: cut pork and bamboo shoots into pieces

Step 3: add two more slices of ginger to the boiling water

Step 4: then fly the pork into the water and take it out for use

Step 5: put more oil in the pot, add sugar and stir fry over high heat

Step 6: when the sugar is completely melted, change to medium heat, stir fry the sugar until the color is jujube red

Step 7: after the sugar color is fried, immediately add the prepared onion and ginger to stir fry the flavor

Step 8: put the meat into the stir fry, let the meat evenly coated with sugar, stir fry the meat flavor

Step 9: add cooking wine

Step 10: add soy sauce and oyster sauce

Step 11: then add boiling water, the boiling water to the end of the meat and a little more

Step 12: change the electric pot to stew for 1 hour

Step 13: take another pot, boil the water, pour in the bamboo shoots, blanch

Step 14: when the pork is stewed for 1 hour, open the pot, add the blanched bamboo shoots, and then simmer for about 20 minutes

Materials required:

Pork: 200g

Bamboo shoots: 200g

Scallion: 15g

Ginger: 15g

Cinnamon: 8g

Fragrant leaves: 5 pieces

Star anise: 5g

Rock sugar: 70g

Delicious soy sauce: 4 tbsp

Oyster sauce: 1 tbsp

Cooking wine: 2 tbsp

Precautions: 1. Before cooking the spring bamboo shoots, blanch them with boiling water for 5-10 minutes, and then stir fry them with other food. In this way, it can decompose most oxalic acid at high temperature, reduce the disadvantages, and make the dishes have no astringency and taste more delicious. 2. When frying the sugar color, put more oil to make the oil and sugar blend better, so that the sugar color will be uniform. 3. Add boiling water to the pork. Boiling water won't make the fat solidify quickly. The oil can be stewed to make it more fragrant.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: spiced