Summer is coming to the autumn, and the meat is sticking. At this time, it is the best choice for bamboo shoots and dried meat. It is easy to stew and suitable for all ages. Choosing the right ingredients, how to do it is delicious. The crisp and dry bamboo shoots are the spring bamboo shoots; the meat, the best fat and thin pork belly. Add seasoning and simmer for 1 to 1.5 hours on low heat. The crisp and tender bamboo shoots, the braised pork with the entrance, the fragrant but not greasy, is not enough for a bowl of rice.
Take the right amount of dried bamboo shoots and soak for one night in advance until it is soaked
Cut the pork belly into small pieces and wash it with water. Put a small amount of vegetable oil in the pot and heat it. Add the pork belly and sauté. Stir fry until the meat is oily. The edges are slightly yellow.
3, add wine, go to the seasoning; add sugar, onion ginger, soy sauce, salt, continue to stir fry and mix well, make it full of flavor
Put the washed bamboo shoots into the pot, add enough hot water that has just had no meat and dried bamboo shoots, boil over high heat, simmer for 1 to 1.5 hours on low heat.
Until the entrance of the pork belly is instant, the dried bamboo shoots are crisp and tender, and the pan can be served.
1, with a pressure cooker, stew for about 30 minutes; 2, dried bamboo shoots are very oily, you must use pork belly to stew incense. (Do not put too much oil, because the pork belly itself has oil)