Roasted pork with dried bamboo shoots

Overview

How to cook Roasted pork with dried bamboo shoots at home

Choose a piece of fatty pork belly. I bought local pork, which is rich in fat.
Soak an appropriate amount of dried bamboo shoots in rice soup for several days, change the water once a day, boil it in water and simmer it in a pot until it cools down.
Put the pork and skin into the pot and blanch them whole. After boiling the pot, cook for another three minutes. Pour off the soup in the pot. Clean the meat under the tap. Add water to the pot and add salt, ginger and rice wine. Simmer for half an hour. Remove and cool and cut into pieces.
Add the meat pieces and stir-fry, add the blanched dried bamboo shoots, pour in the pork broth, add an appropriate amount of soybean paste, brewed soy sauce, dark soy sauce, dried chili, rice wine, sugar, salt, and simmer over low heat.
After simmering for half an hour, add orange peel to remove the greasiness and taste fresh. Collect the soup and scoop it out. Keep more soup and mix it with rice to make it delicious. Make a few more at a time and heat them up each time you eat.
Basically follow the recipe of Sunan Dried Bamboo Shoots and Roast Pork. One different choice is: some cut raw meat into pieces and stir-fry until oil comes out. Because I have a lot of meat skin that is not suitable for frying (it is easy to fry), I boil it in water. The main feature is that there is no peppercorns and more sugar. Soybean paste is added to the original method to add a sauce flavor. The taste is saucey and oily. Suitable for eating rice and noodles.