Braised pork with dried bamboo shoots
Introduction:
"The main characteristics of Hui cuisine are as follows: it is good at burning, stewing and steaming in cooking methods, but less in frying and frying, heavy in oil, heavy in color and heavy in fire. This is a local delicacy when I went to Huizhou this year. When I came back home, I had such ingredients. I tried to make this dish with the local starter. Dried bamboo shoots, because of heavy oil and heavy taste, are worth a try. "
Production steps:
Step 1: slice pork and marinate with salt, egg white and starch.
Step 2: put oil in the frying pan and fry the sliced meat.
Step 3: the oil must not be too hot, so that it is convenient to spread the meat into the pot.
Step 4: Fry well, take out the oil and set aside.
Step 5: wash and soak the dried bamboo shoots in advance.
Step 6: clean up the onion, ginger and garlic.
Step 7: put oil in the frying pan, add pepper to fry until fragrant, add onion, ginger and garlic to fry until fragrant.
Step 8: put the soaked dried bamboo shoots into the frying pan and stir fry.
Step 9: add a tablespoon of soy sauce.
Step 10: add a spoonful of bean paste.
Step 11: don't throw away the water to soak the dried bamboo shoots. Pour it into the pot and simmer the dried bamboo shoots.
Step 12: after the ingredients in the pot are stewed and tasted, open the lid of the pot, add chicken essence to taste, and then out of the pot.
Materials required:
Pork: 300g
Dried bamboo shoots: 100g
Shallot: a little
Jiang: a little
Garlic: a little
Salt: a little
Soy sauce: right amount
Edible oil: right amount
Note: do not throw away the water for soaking hair and dried bamboo shoots. It contains nutrition.
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: Maotai flavor
Chinese PinYin : Hui Cai Sun Gan Men Rou
Braised pork with dried bamboo shoots
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