Braised pork with bamboo shoots
Introduction:
"Hot July! It's hot these days, so cooking is a hassle! Last night, I made two vegetables, one soup and one meat dish. I went to the market and bought bad chicken feet and pickled duck. I got over it. I don't want to buy cooked food today. It's expensive. Who knows what kind of oil they use? Can the chicken feet be washed clean again? Make it at home. The children are also very tired at work. When they get home and have delicious food, it's also a support for their work. There's a lot of stale goods in the fridge. If you think about it, it's delicious! "
Production steps:
Step 1: prepare the ingredients
Step 2: thaw the hundred leaf knots and bamboo shoots, blanch them with boiling water, and cut the bamboo shoots into sections
Step 3: wash pork, cut into pieces, blanch and take out
Step 4: take the pressure cooker and put in the pork
Step 5: add ginger, garlic, pepper, star anise and cinnamon
Step 6: add wine, sugar, soy sauce, appropriate amount of water, high heat boil, low heat about 15 minutes, turn off the fire
Step 7: turn on the pressure cooker and put the page knot
Step 8: release bamboo shoots
Step 9: add some salt and bring to a boil over high heat for 10 minutes
Step 10: pour all the things in the pressure cooker into the frying pan and collect the juice over high heat
Step 11: add salt, sesame oil, chicken essence and scallion
Materials required:
Black Pork: 500g
Louver knot: 200g
Bamboo shoots: 100
Cooking wine: moderate
Sugar: right amount
Salt: right amount
Old style: moderate
Scallion: right amount
Ginger: right amount
Garlic: right amount
Pepper: right amount
Star anise: right amount
Cinnamon: moderate
Chicken essence: appropriate amount
Sesame oil: appropriate amount
Precautions: 1. Salt should be put twice to taste better. 2. The final time of collecting juice depends on the amount of soup.
Production difficulty: ordinary
Process: firing
Production time: one hour
Taste: slightly spicy
Braised pork with bamboo shoots
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