Pork belly and braised spring bamboo shoots

Overview

Speaking of spring bamboo shoots, they are undoubtedly one of the most important reasons why I love spring. After a spring rain, these little guys poke their heads out secretly and instantly compare the deliciousness of everything. I don’t know if it’s because the season for eating spring bamboo shoots is like a flash in the pan, so I cherish it more. Once the Qingming Festival is over, spring bamboo shoots will be hard to find. So once you miss this season, you have to wait for the next year. Spring bamboo shoots are especially fresh and delicious, so they are known as the king of spring vegetables. Li Shangyin wrote that the tender bamboo shoots just emerged from the forest, and the price in Ling was as heavy as gold. There are so many ways to eat spring bamboo shoots, whether they are meat or vegetable. Spring is here, if you don’t eat spring bamboo shoots, this spring will be wasted.

Tags

• hot dishes
• home cooking
• spring recipes
• cooking wine
• old soy sauce
• onions
• pork belly
• spring bamboo shoots
• sugar
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Peel the spring bamboo shoots.

   

2. 2 Blanch the slices in a pot of boiling water for about 2 minutes, remove and drain.

   

3. 3 Cut the pork belly into thin slices.

   

4. 4 Shred the onions and ginger, and slice the carrots.

   

5. 5 Heat the pan with cold oil, add the pork belly and stir-fry until it changes color and spits oil.

   

6. 6 Pour in cooking wine and dark soy sauce and stir-fry until fragrant, add onion and shredded ginger and stir-fry until fragrant.

   

7. 7 Add the spring bamboo shoots and carrot slices and simmer for about 2-3 minutes.

   

8. 8 Add salt and sugar and stir-fry evenly.

   

9. 9 Remove from pan and plate.