Braised pork with dried bamboo shoots

Braised pork with dried bamboo shoots

Introduction:

"Dried bamboo shoots are vegetarians, and they are" thin things ", which absorb oil very much...... Papa likes to eat dried bamboo shoots. He always says that dried bamboo shoots are cooked but not boiled. They are delicious only when they absorb the taste of gravy. He has tried to use dried bamboo shoots to cook meat dishes at home, and Papa likes to eat them very much. However, Mama Doesn't like to eat bamboo shoots very much. He always says that bamboo shoots are "hot and humid" food, and it's not good to eat too much

Production steps:

Step 1: prepare the main ingredients: pork, dried bamboo shoots (soaked).

Step 2: ingredient map.

Step 3: cut pork into small pieces, blanch and set aside; slice ginger and garlic.

Step 4: stir fried pork with ginger and garlic slices in a dry pan.

Step 5: put dry pepper, Pepper Fried aroma.

Step 6: pour in cooking wine and stir fry until fragrant.

Step 7: pour in the soy sauce, stir fry and color.

Step 8: add enough water and a little vinegar.

Step 9: add sugar.

Step 10: bring to a boil and turn to an electric cooker to cook for about 20 minutes and simmer for about 15 minutes.

Step 11: turn the stewed meat back to the frying pan, put in the dried bamboo shoots which are washed and dried.

Step 12: bring to a boil again, season with salt and turn off the heat for a while (let the dried bamboo shoots absorb the gravy).

Materials required:

Pork: 450g

Dried bamboo shoots: appropriate amount

Jiang: one piece

Cooking wine: moderate

Garlic: three petals

Chinese prickly ash: Eight

Dried chili: one

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Vinegar: moderate

Precautions: [CSY tips] 1. Soak and wash the dried bamboo shoots. 2. If you like to eat refreshing dried bamboo shoots, don't cook them too long.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: slightly spicy