Confused about the rhythm of food and weight loss = a paradise for carnivores to lose weight. Pork belly and roasted spring bamboo shoots
Overview
Food is like life; take a seat when you are free. This dish has a strong flavor of spring. The pork belly is grilled with spring bamboo shoots, and the spring bamboo shoots absorb the meaty aroma and fat of the pork belly. The entrance is green and sweet, and in this gradual change in taste, the aroma suddenly arises. The taste is very unique and will be unforgettable for a long time after eating! It’s hard to put down the chopsticks, because it’s sweet so it’s comfortable; because it’s astringent, it’s special ~ No need for GODOFMERCY to explain, this is a delicacy that makes dieters struggle, you know! Because there is evil pork belly! Don’t worry if you are losing weight or handsome pot. Bamboo shoots (including spring bamboo shoots, winter bamboo shoots, dried bamboo shoots, etc.) can be scraped to remove fat, which is your big savior. After hearing such good news, do you have the desire to jump with excitement? If you have any predictions about bamboo shoots for weight loss, please ask Empress Du! Most fresh bamboo shoots grow in deep mountains. Wild bamboo shoots do not need to worry about pesticides, formaldehyde, sulfur dioxide, or chemical fertilizers and can be eaten with confidence. Bamboo shoots are fresh vegetables, and the fresher and more tender they are, the better they taste, so keeping them fresh is very important. Every spring, there will be excellent bamboo shoots in the vegetable market. I will reserve dozens of kilograms of bamboo shoots; blanch them and freeze them in the refrigerator; this will preserve the original fresh and refreshing taste of the bamboo shoots.
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Ingredients
Steps
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Put water in the pot, boil it and then pour in the bamboo shoots blanch water. Drain the blanched bamboo shoots and put them in a bowl for later use.
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Prepare 1 piece of ginger and 15-20 dried red peppers. The dried red peppers do not need to be cut.
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There are about 40 peppercorns and 5 star anise.
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Prepare 500 grams of pork belly.
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Clean the pork belly and cut into 2cm square pieces.
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Spring bamboo shoots contain oxalic acid. After being cut into sections, bamboo shoots cannot be eaten raw. When cooked alone, they have a bitter and astringent taste, so the purpose of blanching is self-evident. But when the bamboo shoots and pork belly are braised together, the bitterness is completely covered up; the taste is particularly different. Place the blanched spring bamboo shoots on a cutting board to drain.
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Drain the spring bamboo shoots and cut into small pieces for later use.
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Cut the spring bamboo shoots into small pieces and rinse them with running hot water.
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Put 3 tablespoons of oil in the pot.
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Saute the ginger slices until fragrant, add whole dry red chili peppers and continue to sauté until fragrant.
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The remaining heat sinks into the star anise and peppercorns.
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Place a pot on the induction cooker and add water; boil the water and blanch the blood from the pork belly. Remove the pork belly and drain. Blanch the pork belly pieces and fry them in the pot; you need to turn the pork belly during frying.
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Fry until the color of the fat part becomes translucent; the texture is sticky but not greasy.
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Add three small pieces of rock sugar; stir-fry the sugar color. Stir slowly over medium-low heat until the rock sugar melts completely and turns into a beautiful red sauce. [Do not use high heat; the rock sugar may burn easily.] Then let the sugar color evenly coat the pork belly.
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Add a spoonful of cooking wine, stir well and stir-fry until fragrant.
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After putting the light soy sauce into the pot, stir-fry with a spatula until the color is even. Add a spoonful of dark soy sauce to allow the pork belly to color evenly.
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Do not put too much dark soy sauce to prevent the color from being too dark and unsightly. It depends on the situation. Because we need to add 500 grams of spring bamboo shoots, we add 2 tablespoons of dark soy sauce. After mixing, the color is just right.
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Add 500 grams of bamboo shoots and continue to stir-fry for a while.
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Pour in water and simmer the pork belly and spring bamboo shoots for 20 minutes until the water just covers the vegetables.
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When braised pork belly, keep the pork belly soup for later use. Because the bamboo shoots need to be soaked in the pork belly soup to taste delicious, be sure not to waste the soup. Turn off the heat and add 1 tablespoon of salt.
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Put the chopped red pepper into the pot. Adding the red pepper does not have much effect. Everything that should be put is put in. It is mainly to add color.
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Add a little more sugar. This item can also be ignored, because when cooking, according to usual habits, halfway through cooking, I suddenly remembered that my family cannot eat spicy food! After all, northerners are not used to eating spicy food. When dad first arrived in the south, eating spicy food also went through a lot of hardship~O(∩_∩)O!
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Bamboo shoots absorb more oil, while braised pork happens to have more oil. It would be quite suitable for these two to go together. Because the bamboo shoots are fresh and easy to cook; stir-fry them with the pork belly until the flavor is absorbed, sprinkle with pepper and stir-fry evenly, then turn off the heat and remove from the pot.
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Sprinkle in chicken essence for freshness. Add chicken essence according to everyone's preference! If you feel that the braise is too bland, the taste is heavy, and you need the flavor of the pork belly and bamboo shoots to penetrate more, you can put it into a casserole; add 3 cups of water and ingredients and continue simmering for 2 to 3 hours. [This method of stewing braised dried bamboo shoots will also be delicious. Fresh bamboo shoots are not available; dried bamboo shoots will have the same effect] The aroma of bamboo shoots and meat will be more mellow when stewed.
