Long aftertaste of roast pork with dried bamboo shoots(hui wei you zhang de sun gan shao rou )

Long aftertaste of roast pork with dried bamboo shoots

Introduction:

"Bamboo shoot is the tender bud of bamboo, and its species vary from bamboo to bamboo. Among them, bamboo shoots are known as "Huangshan Mountain treasure". It is crisp and delicious, rich in nutrients, known as Gongyan cuisine. Dried bamboo shoots is a kind of dried vegetable made from bamboo shoots by cooking and baking. It is delicious, crisp, delicious and nutritious. It has the function of removing fat residues from human body. It is easy to cook, durable to store, easy to store, easy to pack and transport. Soak the dried bamboo shoots in a stainless steel pot and soak them in rice washing water to completely immerse them in water. Soak for half a day. When the dried bamboo shoots become soft and bulky, cover the pan and put it on the fire to boil. After boiling, turn off the heat immediately. Leave the dried bamboo shoots in the pot overnight without opening the lid. Simmer until the water cools naturally. Change the water in the pot and soak the dried bamboo shoots in clean water. It is recommended to put more foam into the refrigerator and thaw it. Shaorou with dried bamboo shoots is a special dish of Anhui cuisine. This dish is fragrant with dried bamboo shoots, soft and rotten meat, red sauce, delicious and long aftertaste

Production steps:

Step 1: cut the pork into small pieces, blanch and set aside.

Step 2: heat the pot and stir fry the pork over low heat.

Step 3: add star anise and dried pepper and stir fry until the meat is yellowish.

Step 4: add cooking wine, soy sauce, rock sugar, onion and ginger, stir fry and color.

Step 5: pour into the soup pot, add boiling water, no meat.

Step 6: soak the dried bamboo shoots in advance.

Step 7: put oil in the pan and stir fry the soaked bamboo shoots for a while.

Step 8: add dried bamboo shoots to the stew pot. Stew with pork for 1 hour.

Step 9: return to the frying pan and collect the soup. Ha ha, I stewed some tiger skin eggs.

Materials required:

Pork: 500g

Dried bamboo shoots: 50g

Onion and ginger: right amount

Soy sauce: 5ml

Rock sugar: 10g

Salt: 3 G

Cooking wine: 10ml

Star anise: 2 capsules

Dried pepper: 1

Note: the dried bamboo shoots must be soaked, otherwise the taste is not good. Add enough seasoning and soup at one time, and do not add water in the middle

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hui Wei You Zhang De Sun Gan Shao Rou