Braised Pork with Spring Bamboo Shoots

Overview

The epidemic has no mercy. I have a lot of time at home, and my wife just said that I have never tried this dish before and hurry up to make it!

Prepare ingredients. Cut the pork belly into small cubes, peel the spring bamboo shoots, remove the old roots, and cut into large pieces (small pieces will break easily) and set aside.
Put the pork belly in cold water and add cooking wine to remove the fishy smell. Boil water for five minutes.
Take another pot, add a little water, add rock sugar, and start frying the sugar color.
When the sugar color is good, stir-fry the blanched pork belly, onions, ginger, garlic and star anise, add light soy sauce, add salt, and then add the spring bamboo shoots (boil the spring bamboo shoots in rice-washing water for about half an hour in advance to remove astringency).
Transfer to a casserole, add the boiling water used to cook the meat, and continue simmering for fifty minutes. Finally, turn on high heat to collect the juice, remove from the pan and put on a plate.
Add a few drops of sesame oil before serving to taste better!