Fried pork with dried bamboo shoots
Overview
Dried bamboo shoots are made from bamboo shoots as raw materials, and are refined through multiple processes such as shelling, cutting and trimming, high-temperature cooking, water rinsing, manual slicing/pressing and shaping, natural sun-drying/drying, and shaping and packaging. Dried bamboo shoots are bright yellow in color and tender in texture. They are rich in protein, fiber, amino acids and other trace elements. They are low in fat, low in sugar and rich in dietary fiber, which can help feed and whet your appetite.
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Ingredients
Steps
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All ingredients and dried bamboo shoots are soaked in advance. I soaked them the night before and made them the next morning. It is best to choose the tender part of the meat, such as plum pork or tenderloin
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Press the soaked dried bamboo shoots in a pressure cooker for 30 minutes. If you like it chewy, you can shorten the time. Take it out and cut it into small pieces in cold water and set aside. Cut the meat into thin slices, add a little light soy sauce and starch, mix well and marinate for a few minutes.
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Dried bamboo shoots absorb oil very well. I use lard, which is more fragrant than vegetable oil.
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First stir-fry the meat slices. When the color changes, add onions, ginger, garlic and Sichuan peppercorns and stir-fry briefly.
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Pour in the dried bamboo shoots and stir-fry for a few minutes to allow the dried bamboo shoots to absorb the oil. Finally, add an appropriate amount of salt and oil and stir-fry evenly.
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Finished product
