Pork belly and braised winter bamboo shoots

Overview

How to cook Pork belly and braised winter bamboo shoots at home

Cut 300g pork belly into small cubes. Cut the cooked winter bamboo shoots into cubes. Three pieces of green onions and three slices of ginger.
Put the pork belly into the pot with cold water and skim off the foam after the water boils. Rinse well with hot water.
Add an appropriate amount of oil to the wok, add a spoonful of white sugar, and slowly heat over low heat until the sugar turns from large bubbles to small bubbles.
Add the pork belly and stir-fry quickly to brown, stir-fry for as long as possible.
Add onion and ginger.
Add spices: Sichuan peppercorns, aniseed, cinnamon, grass nuts, cardamom, bay leaves, dried chili peppers. Reminder: Do not leave out the grass fruits, cardamom, and bay leaves. Too many spices will lose the original flavor of the meat.
Pour out the fried fat.
Add 30ml of cooking wine.
Add appropriate amount of dark soy sauce and fresh soy sauce, stir-fry for a while.
Add 800g of hot water that has not covered the pork, bring to a boil over high heat, then simmer over low heat.
After 40-50 minutes, add the winter bamboo shoots
Add appropriate amount of salt and sugar to taste.
Remove the spices and collect the juice.
Plate.