Not greasy - braised pork with dried bamboo shoots(bu you bu ni sun gan hong shao rou )

Not greasy - braised pork with dried bamboo shoots

Introduction:

"The first feeling of three layers of meat is greasy. In fact, it has many good partners to help it solve this problem. Dried bamboo shoots is one of them. It's really delicious to use it to marinate three layers of meat. Because dried bamboo shoots consume a lot of oil, it can absorb enough oil in the soup, but the three layers of meat become fat instead of greasy. Each takes what he needs and makes it delicious! "

Production steps:

Step 1: blanch the three layers of meat in boiling water, remove the blood and cut them into small pieces 1 to 2 cm square.

Step 2: soak the young shoots before washing.

Step 3: add oil into the frying pan, add sugar and stir fry until foamy, then add meat and stir fry for coloring.

Step 4: transfer the meat to the casserole, add the right amount of boiling water, add star anise, cinnamon, ginger, garlic, soy sauce, cooking wine, mix well.

Step 5: add dried bamboo shoots and mix well. Bring to a boil over high heat and simmer over medium heat.

Step 6: stew until the soup is thick, then add a little salt, sugar and chicken essence, boil slightly and put on the plate.

Materials required:

Three layer meat: 300g

Dried tender bamboo shoots: 100g

Salt: half a teaspoon

Soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Sugar: half a teaspoon

Ginger: right amount

Scallion: right amount

Garlic: right amount

Star anise: 2

Cinnamon: 1 Section

Note: 1: when the meat is stir fried and colored and moved to the casserole, it is best to heat water. If cold water is added, the meat will be very old and taste bad. 2: The dried bamboo shoots should be soaked in advance, and the salt should be put at the back. If you put it very early, the meat is not easy to boil.

Production difficulty: ordinary

Process: simmer

Production time: one hour

Taste: fish flavor

Chinese PinYin : Bu You Bu Ni Sun Gan Hong Shao Rou