Braised pork with bamboo shoots(mao sun hong shao rou )

Braised pork with bamboo shoots

Introduction:

"Shanghainese like to eat bamboo shoots. They don't like it in general. They sell fresh bamboo shoots all the year round, but it's more expensive now. Lao Geng bought a little bit of bamboo shoots during the Spring Festival. It costs more than 20 jin. I've been nagging for a few days, and Lao Geng says that I'm speechless for Xiao Geng. However, after a while, the fresh bamboo shoots will be on the market in large quantities. At that time, the price was much cheaper. Today's bamboo shoots are packaged and made by Lao Geng's company. There is water in them. If you use dried bamboo shoots, you need to soak them one day in advance. "

Production steps:

Step 1: clean and scrape the meat, boil it in cold water, turn it on and off, simmer for two minutes, and then clean it.

Step 2: in addition, boil another pot of water to cover the bamboo shoots. After boiling, add some salt. Put the cut bamboo shoots in and cook for five minutes. Then rinse them with clean water.

Step 3: cut the meat into 1cm pieces.

Step 4: heat up the empty pan, add a little oil to saute the ginger, pour in the meat, stir fry a little, add some soy sauce, mix the cooking wine well, add water to boil, lower the heat and cook for about 20 minutes.

Step 5: pour in the bamboo shoots, mix well, add some chicken essence, salt and sugar, dry the juice over high fire, and sprinkle some scallions out of the pot.

Step 6: success, ready to eat.

Materials required:

Pork: moderate

Bagged bamboo shoots: right amount

Proper amount: Ginger

Scallion: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Old style: moderate

Note: if you use fresh bamboo shoots, do not blanch for a long time, about a minute.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mao Sun Hong Shao Rou