Pork belly with spring bamboo shoots
Overview
One of the classic ways to eat spring bamboo shoots, one of the classic ways to eat pork belly, classics and classics, don’t miss it. There are always different ways to eat different ingredients, and of course there is always the most appropriate and perfect way to eat them. I divided a piece of wild boar pork belly into two portions. One was made into white meat with garlic paste, and the other was made into roasted pork with spring bamboo shoots. The piece of white pork with garlic paste is neat and neat, with obvious layers, which is very suitable for that dish. The piece used for roasting is also pork belly, which is not as good as that part, so we eat it this way. The fatness of the pork belly just matches the spring bamboo shoots, which is perfect. Wild boar is different from pork in the market. Its variety and growth period determine the quality of the meat. During the cooking process, the time and firepower must also be adjusted appropriately. The cooked meat is so fragrant, it tastes like childhood.
Tags
Ingredients
Steps
-
Pork belly.
-
Spring bamboo shoots.
-
Peel and peel the bamboo shoots.
-
, cut the bamboo shoots into hob pieces, blanch them in water for 3 to 5 minutes.
-
Cut the pork belly into large cubes.
-
Cut green onion into sections and slice ginger.
-
Heat up a little oil to moisten the pan, add pork belly and stir-fry until the oil is released.
-
Take a small bowl and put together the light soy sauce, dark soy sauce, salt, sweet and sour sauce and cooking wine. The amount of sugar used here is larger and can be adjusted according to your own habits.
-
Stir-fry the meat pieces to release the oil and add onion and ginger.
-
Add the blanched bamboo shoots.
-
Pour in the seasonings, add stock or water, and bring to a boil over high heat,
-
Turn to low heat and simmer until the meat is tender and the juice is reduced.
