The best way to eat braised pork with small bamboo shoots How to make braised pork with small bamboo

First of all, wash the pork belly, put it in cold water and boil it to remove the blood.

Bamboo shoots should be washed, they are sold in this supermarket.

Cut the bamboo shoots into small pieces, wash our small rape and cook it with water first.

Put oil in the pot, stir-fry until fragrant, put the rock sugar in it and stir-fry until the rock sugar dissolves.

Put the meat in it and stir-fry, at this time it is okay to use medium heat.

When the meat is cooked at 7 minutes, add our bamboo shoots and stir-fry, fill in some broth, and pause for about 10 minutes.

When the meat and bamboo shoots are cooked, add a piece of bean curd and stir well.

After 5 minutes of lidding, our dish is ready.

1.Prepare the pork belly and bamboo shoots.

2.Seasoning: green onion, ginger, cinnamon, rock sugar, star anise.

3.Blanch the bamboo shoots after cutting them into cubes.

4.Cut the pork belly into cubes, pot under cold water, add ginger slices and cooking wine, and cook for a while.

5.Remove the pork belly and dry it for later use.

6.Add a little oil to the pot (evenly stain the bottom of the pot, stir-fried pork belly will also produce oil), put the pork belly into the stir-fry, add star anise, cinnamon, bay leaves, green onions, ginger.

7.After stir-frying until fragrant, add rock sugar.

8.After the rock sugar is dissolved, add hot water and cover the meat.

9.Add the dark soy sauce, bring the water to a boil, reduce the heat and simmer for 1 hour.

10.Add the blanched bamboo shoots, bring to a boil over high heat, then reduce the heat to a low heat.

11.When there is a little soup left, reduce the juice over high heat.

Braised pork with bamboo shoots.

Ingredients: 1 bamboo shoot, 1 pound of pork belly, Sichuan pepper, cinnamon, star anise, dark soy sauce, cooking wine, ginger slices, green onions, rock sugar, salt.

Method: 1. Wash the pork belly with skin, cut it into 2 cm square pieces, remove the shell of the bamboo shoots and cut into hob pieces. Blanch the bamboo shoots and pork belly respectively, and then remove them for later use.

2. Heat the pot, pour a little oil, after the oil is hot, put rock sugar and fry the sugar. When the rock sugar bubbles and changes color, pour in the blanched pork belly and stir-fry, add the green onion, ginger slices, star anise, cinnamon, and Sichuan pepper and stir-fry for a while, then add cooking wine and dark soy sauce to continue to stir-fry for a while.

3. Put in the bamboo shoots, add the boiling water covered with the pork belly, turn to low heat and simmer for 1 hour when boiling, then add salt, and finally reduce the juice on high heat.

Nutritional value of bamboo shoots:

It is rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins, etc.

Food function bamboo shoots, which are young shoots of bamboo, are also known as bamboo shoots. Bamboo is a perennial lignified plant of the grass family, and the edible part is primary, tender and fat, short and strong buds or whips. Bamboo is native to China, with many types, strong adaptability and wide distribution.

Bamboo shoots are sweet and slightly cold in nature, and have the effects of clearing heat and eliminating phlegm, relieving the diaphragm and refreshing the stomach, quenching thirst and invigorating qi. Bamboo shoots also contain a lot of fiber, which can not only promote intestinal peristalsis, remove food accumulation, and prevent constipation, but also be a good food for obese people.

The effects of bamboo shoots are:

1. Appetizing and strengthening the spleen. Bamboo shoots contain a white nitrogenous substance, which constitutes the unique fragrance of bamboo shoots, which has the effect of appetizing, promoting digestion and enhancing appetite, and can be used for stomach distention, indigestion, poor appetite and other diseases;

2. Wide chest and diaphragm, defecation and bowel movements. Bamboo shoots are sweet and cold, and the plant fiber contained in them can increase the storage of intestinal water, promote gastrointestinal peristalsis, reduce intestinal pressure, reduce fecal viscosity, make feces soft and discharged, and be used for constipation and prevention of intestinal cancer; In addition, its high content of cellulose in the intestine can reduce the body's absorption of fat and reduce the incidence of diseases related to hyperlipidemia;

1. Raw materials: 500 grams of pork belly, 25 grams of dried bamboo shoots.

2. Seasoning: 25 grams of refined salt, 100 grams of rock sugar (or sugar), 800 grams of fresh soup, 50 grams of salad oil (10) grams of salad oil, 8 grams of green onions, and 1 coriander leaf.

3. Production: Soak the dried bamboo shoots in cold water for 24 hours until soft, change the knife into diamond-shaped knots, and take them out to cool after boiling water for 3 minutes; Put rock sugar (or white sugar) in a pot and stir-fry over low heat until the sugar color.

4. Cut the pork belly into 1 cm square dices, stir-fry in a hot oil pot over medium heat for 5 minutes until the fat of the pork belly overflows, add fresh soup, sugar, and dried bamboo shoots, add refined salt and boil, change to low heat and cook for about 10 minutes, and put the green onion into a bamboo barrel-shaped pottery to decorate with coriander.

1. Ingredients: 600g of pork belly, 100g of dried bamboo shoots, 200ml of dark soy sauce, 250ml of beer, 1 teaspoon (5g) of five-spice powder, 10g of rock sugar, 4 cloves of garlic, 1 star anise, 2 teaspoons of oil (10ml), 2 tablespoons of sugar (30g), 250ml of boiling water, 1 teaspoon of salt (5g).

2. After the bamboo shoots are cleaned, put them in a cooking pot, add an appropriate amount of water (the amount of water should not exceed 2cm of dried bamboo shoots), turn off the heat after boiling, leave to cool, and then change to cold water and soak for 2 hours, and change the water once in the middle.

3. Clean the pork belly, dry it with a kitchen paper towel and cut it into pieces of moderate size.

4. Put oil in a wok, cook over medium heat until it is 70% hot, put in the cut pork belly pieces, fry until the meat pieces are slightly charred on both sides, and put them out.

5. Brush the wok, add the white sugar and 15ml of cold boiled water, stir-fry over medium heat until the color of the white sugar turns golden brown and gives off the taste of caramel, pour in boiling water. (This step can be omitted).

6. Then add the fried pork belly pieces, dark soy sauce, beer, five-spice powder, rock sugar, garlic and star anise. Bring to a boil over high heat, reduce heat to low and simmer for about 30 minutes.

7. Put in the soaked dried bamboo shoots, add salt, stir well, and continue to simmer for 20 minutes until the meat is cooked and rotten.

Pork belly.

Seasoning: rock sugar. The bamboo shoots are crispy and crispy, and the meat is soft and glutinous but not greasy.

Ingredients: 500 grams of pork belly, 25 grams of dried bamboo shoots.

Seasoning: 25 grams of refined salt, 100 grams of rock sugar (or sugar), 800 grams of fresh soup, 50 grams of salad oil (10) grams of actual consumption, 8 grams of green onions, 1 coriander leaf.

Production: 1. Soak the dried bamboo shoots in cold water for 24 hours until soft, change the knife into diamond-shaped knots, boil in boiling water for 3 minutes, and then take them out to cool; Put rock sugar (or white sugar) in a pot and stir-fry over low heat until the sugar color.

2. Cut the pork belly into 1 cm square dices, stir-fry in a hot oil pan over medium heat for 5 minutes until the fat of the pork belly overflows, add fresh soup, sugar color, dried bamboo shoots, add refined salt and boil, change to low heat and cook for about 10 minutes, and put the green onion into a bamboo tube-shaped pottery to garnish with coriander.

Key to production: 1. The time for soaking dried bamboo shoots in cold water must be sufficient, and the water can be changed 2-3 times during the period. 2. When stir-frying meat, the meat should be fried; The firing time should be sufficient.

Ingredients: Appropriate amount of pork belly.

Appropriate amount of small bamboo shoots.

Appropriate amount of ginger as an excipient.

Garlic to taste, cinnamon to taste.

Star anise to taste. Ingredients: Appropriate amount of glutinous rice wine.

Appropriate amount of shiitake mushroom dark soy sauce.

Salt to taste, chicken essence to taste.

Salty and umami taste. The firing process takes one hour.

Easy difficulty. The steps of the small bamboo shoot braised pork.

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Wash the pork belly, add an appropriate amount and mix well, and let stand for 30 minutes. Generally speaking, about two catties of pork belly can be made with 1 teaspoon of salt.

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Wash and blanch the bamboo shoots and set aside.

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Ingredients ready.

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Heat the wok, add oil, heat and stir-fry the pork belly.

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Wait for the surface of the pork belly to be slightly charred and oily, and add glutinous rice wine.

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Add the ingredients and stir-fry until fragrant.

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Stir-fry the dark soy sauce well.

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Add water to cover about 1-2 cm of pork belly, simmer over low heat for about 1 hour.

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When the soup is about to thicken, add small bamboo shoots and stir-fry well.

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Continue to simmer until the soup is thick and reduce the juice over high heat, and add salt and chicken essence to taste before coming out of the pot.

Bamboo shoots braised pork, to make delicious, the best boiled water, there must be bamboo shoots like this, cut the bamboo shoots into large pieces, and then add some pork belly to braised together, add braised soy sauce and chili peppers and other seasonings to do, make a very delicious bamboo shoots roast pork.