Braised spring bamboo shoots with pork(wu hua rou shao chun sun )

Braised spring bamboo shoots with pork

Introduction:

"Spring bamboo shoots are light, fresh and nutritious. It contains abundant water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high content of cellulose. Regular eating can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious food with high protein, low fat, low starch and more crude cellulose. Spring bamboo shoots have the functions of "benefiting nine orifices, dredging blood vessels, resolving phlegm and saliva, and reducing food bloating". Modern medicine has proved that eating bamboo shoots has the functions of Nourishing Yin, benefiting blood, resolving phlegm, eliminating food, facilitating defecation, and improving eyesight. Fresh bamboo shoots should not be eaten more. It's better not to eat more than half of them per person per meal. "

Production steps:

Step 1: cut the meat into small pieces and blanch.

Step 2: put oil in the pot, add the boiled meat and star anise, stir fry with pepper.

Step 3: stir fry until yellowish.

Step 4: add sauce, oil, wine and sugar and continue to stir fry and color.

Step 5: add onion and ginger.

Step 6: add boiling water, no meat.

Step 7: cut the bamboo shoots into large pieces

Step 8: put into the stewed meat and bring to a boil. Turn to low heat and simmer for 40 minutes. Season with salt and simmer for 10 minutes.

Materials required:

Pork: 500g

Spring bamboo shoots: 1

Onion and ginger: right amount

Star anise: 1 capsule

Pepper: 1

Soy sauce: 1 teaspoon

Sugar: 1 teaspoon

Salt: 3 G

Cooking wine: 1 tablespoon

Note: nagging; bamboo shoots had better be boiled first to remove astringency.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Shao Chun Sun