【Roasted Pork Trotters with Dried Bamboo Shoots】---Enjoy the deliciousness brought by spring
Overview
In Wuyuan, Shixin's hometown, there are large tracts of tea mountains and large tracts of bamboo forests. As soon as spring comes, dense bamboo shoots sprout out of the ground. This is an extremely delicious food gift from nature. You should seize the opportunity to eat it during the season. Those that cannot be eaten will be dried into dried bamboo shoots and kept for slow stewing. Dad has been living with Shi Xin since last year, so he didn’t dry the spring bamboo shoots this year. These were brought by my sister from my aunt's house during the Qingming Festival. They were all tender bamboo shoots. Every time they stewed braised pork or pig's trotters, they were eaten up early.
Tags
Ingredients
Steps
-
Clean the pig's trotters and chop them into small pieces, blanch them in a pot of boiling water to remove the blood.
-
Take out, clean and drain the water.
-
Add a little oil to the pot, add ginger slices and stir-fry until fragrant.
-
Pour in the pig trotters.
-
Stir-fry until the pork skin turns slightly yellow.
-
Add a little dark soy sauce.
-
Stir fry evenly over low heat and turn off the heat.
-
Prepare the dried bamboo shoots that have been soaked in advance.
-
Add the pig trotters and dried bamboo shoots to the pressure cooker, add ginger juice, rice wine, and a little water.
-
Bring to a boil over high heat, then reduce to low heat and simmer for half an hour. Open the lid, add an appropriate amount of salt and mix well. Reduce the sauce over high heat until the soup thickens.
