Pork Belly Stewed Spring Bamboo Shoots

Pork Belly Stewed Spring Bamboo Shoots

Overview

Spring bamboo shoots are light and tender in taste and rich in nutrients. They contain sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements for the human body. In particular, they are very high in cellulose. Regular consumption can help digestion and prevent constipation. Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and high crude fiber. Pork belly, also known as rib meat and three-layer meat. It is located in the abdomen of the pig. There is a lot of fat tissue in the abdomen of the pig, and there is muscle tissue in it. There is a gap between fat and thin, so it is called pork belly. This part of the lean meat is also the most tender and juicy.

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Ingredients

Steps

  1. Clean pork belly with skin

    Pork Belly Stewed Spring Bamboo Shoots step 1

  2. Cut into long cubes about 2 cm wide and thick

    Pork Belly Stewed Spring Bamboo Shoots step 2

  3. Peel off the outer skin of the spring bamboo shoots, remove the old roots, and clean them

    Pork Belly Stewed Spring Bamboo Shoots step 3

  4. Divide the spring bamboo shoots into two parts horizontally from the middle, take only the middle and lower parts and leave the tender tip part for other purposes; cut the spring bamboo shoots into large pieces

    Pork Belly Stewed Spring Bamboo Shoots step 4

  5. Make water in a pot. After the water boils, add a spoonful of salt. Put the bamboo shoots into the water and cook for 10 minutes. Then take them out and put them into cold water to cool down before use. This treatment can decompose most of the oxalic acid in the spring bamboo shoots, and there will be no astringency when eating

    Pork Belly Stewed Spring Bamboo Shoots step 5

  6. Pour oil into the pot, put a handful of rock sugar into the pot at the same time, stir-fry gently with a spatula

    Pork Belly Stewed Spring Bamboo Shoots step 6

  7. Always keep the heat on medium and fry the rock sugar until it turns reddish brown, which is the color of fried sugar

    Pork Belly Stewed Spring Bamboo Shoots step 7

  8. Pour the pork belly pieces into the pot and stir-fry quickly so that each piece of meat is evenly coated with sugar color

    Pork Belly Stewed Spring Bamboo Shoots step 8

  9. Fry slowly over medium-low heat to force out all the oil in the meat, and the meat will become firmer, so you won’t feel greasy when you eat it

    Pork Belly Stewed Spring Bamboo Shoots step 9

  10. Each piece of meat is evenly colored. When it turns reddish-brown, add scallions, ginger, star anise, dried red pepper, salt and cooking wine and stir-fry evenly

    Pork Belly Stewed Spring Bamboo Shoots step 10

  11. Pour in the blanched bamboo shoots

    Pork Belly Stewed Spring Bamboo Shoots step 11

  12. Stir-fry evenly so that each bamboo shoot is covered with sugar color

    Pork Belly Stewed Spring Bamboo Shoots step 12

  13. Pour hot water along the edge of the pot. In order to better maintain the color, it is best not to turn the meat and bamboo shoots

    Pork Belly Stewed Spring Bamboo Shoots step 13

  14. Simmer over low heat until the soup is reduced, uncover the lid to collect the juice, and remove from the pot

    Pork Belly Stewed Spring Bamboo Shoots step 14