Oil free healthy braised pork with dried bamboo shoots(wu you jian kang ban sun gan hong shao rou bao zhu ying chun xin nian dao )

Oil free healthy braised pork with dried bamboo shoots

Introduction:

"Today's" oil-free healthy version of braised pork with dried bamboo shoots "is my favorite collocation. In this dish, there is no need to add extra fat. After blanching, stewing and steaming, the oil in the pork has almost completely separated out. At the same time, after absorbing the fat of streaky pork, the dried bamboo shoots are not only sweet and fresh, but also fragrant with oil, which is quite perfect. In terms of taste, steamed streaky pork melts at the soft entrance without chewing at all. Dried bamboo shoots are fresh, crisp and full of body fluid. No matter from the health point of view, or from the taste and taste, it can be called a perfect match! This "braised pork with dried bamboo shoots" is presented in a variety of ways. It can be made into the form of direct mixing, can also be made into the shape of meat. Either way, it doesn't affect its taste at all. Today, I use sliced pork to wrap the stewed bamboo shoots, and use coriander stalk as the lead to make them into firecrackers. In order to avoid monotony, he carved some copper coins with carrots and put them around "firecrackers" after scalding. Finally, garnish with coriander and diced carrot to simulate the debris after the firecracker burst. So, give it a name: "firecracker welcome spring"! New year is just around the corner. Use this dish to celebrate the new year in advance

Production steps:

Step 1: get all the materials ready. Soak dried bamboo shoots one day in advance. When I took this picture, the dried bamboo shoots had been soaked;

Step 2: wash the pork and dry it;

Step 3: make a pot of water, warm water will be pork into the fire heating;

Step 4: after boiling, continue to cook for 5 minutes, during which time skim the surface foam;

Step 5: then take out the pork and clean the oil on the surface. If you don't have it, you should clean it up;

Step 6: cut the streaky pork into large pieces (I divide it into two parts, each piece is about 8cm long), put it into the cast iron pot, put in the water that is level with the meat (other pots are OK, if you use other pots, you may need more water), and then put in the scallion, ginger, cinnamon and star anise;

Step 7: add 5ml cooking wine, boil over high heat, turn to low heat, cover and simmer for 20-30 minutes;

Step 8: stew until about 20 minutes, try with chopsticks, can easily insert, it is OK. At this point, turn off the heat, add appropriate amount of salt, cover the pot and simmer until it cools naturally;

Step 9: take out the streaky pork, drain the surface water, and refrigerate it in the refrigerator;

Step 10: during cold storage, we will deal with dried bamboo shoots. Cut the pickled dried bamboo shoots into filaments, wash them thoroughly, drain the water and set them aside;

Step 11: take out the chilled pork, trim and slice it;

Step 12: cut pork slices, cover with plastic film, set aside. The leftover materials are also reserved;

Step 13: prepare shredded bamboo shoots, shallots, ginger, dried pepper, and a large bowl of stewed meat soup;

Step 14: put the leftovers just cut into the pot and stir fry over low heat;

Step 15: wait until the meat in the pot becomes small and golden, and the oil basically oozes out. Pour in the processed onion, ginger, garlic and dried pepper;

Step 16: stir fry over low heat until fragrant, pour in shredded bamboo shoots and stir fry slightly;

Step 17: turn to medium high heat, add cooking wine for bamboo shoots, soy sauce, soy sauce, stir fry until evenly colored;

Step 18: add vinegar along the edge of the pot, stir fry evenly;

Step 19: add the broth and sugar, bring to a boil over high heat, turn to low heat, cover and simmer slowly. The amount of soup depends on what you like, at least it should be level with bamboo shoots;

Step 20: about 30-40 minutes, remove the cover, open the fire and collect the juice slightly;

Step 21: take the right amount of cooked bamboo shoots and the processed pork slices;

Step 22: take a piece of pork slices, put some bamboo shoots in one section;

Step 23: start from the end with bamboo shoot silk, and wrap the bamboo shoot silk tightly with streaky pork;

Step 24: at the end, fix it with toothpick;

Step 25: handle all the pork rolls and put them on a plate with a thin layer of oil in advance;

Step 26: brush a layer of soy sauce on the surface of streaky pork, dry it and brush it again;

Step 27: cover with plastic film, put it into the steamer, steam over high heat, and continue steaming for 30 ~ 40 minutes;

Step 28: take out the steamed pork rolls. If you feel that the coloring is not enough, you can put it in the pot and cook it again. After the color is satisfactory, take the pot and put it on the plate. Finally, drop a few drops of sesame oil on the meat and serve while it's hot.

Materials required:

Pork: 500g

Dried bamboo shoots: 100g

Shallot: 3 ~ 4

Ginger: 1 yuan

Garlic: 5 ~ 6 pieces

Shallot: a period

Carrot: a little

Coriander: a little

Cooking wine 1 ·: 5ml

Star anise: 1

Cinnamon: very small piece

Tangerine peel: 2 ~ 3 small roots

Salt: a little

Dried pepper: 2

Cooking wine 2:10ml

Soy sauce: 25ml

Old style: 10ml

Vinegar: a little

Sugar: 8g

Broth: a large bowl (the rest of the stew is OK)

Toothpick: appropriate amount

Sesame oil: a few drops

Note: 1. Pork should choose the fresh meat with fat and thin, clear lines and skin; 2. Soak the dried bamboo shoots one day in advance, rub them several times in the middle, and change the water every few hours until the water becomes clear; 3. After the pork is cooked, refrigerate it in the ice box until it is hard, it will be better to slice. My one is about 0.2cm thick? There is no specific amount, anyway, the thinner the better; 4. When cooking bamboo shoots, the seasoning can be heavier, because there is basically no flavor in the pork; 5. When rolling bamboo shoots with pork, don't be greedy, it can be rolled about 2 circles, and the tail is fixed with toothpick; 6. The pork roll must be steamed thoroughly, so that the fat can penetrate into the bamboo shoots, and then it will melt in the mouth, fat but not greasy; 7 The color of the meat roll may not be beautiful enough. You can put it in the pot where the bamboo shoots are cooked, or make a new sauce to make it color to your satisfaction.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wu You Jian Kang Ban Sun Gan Hong Shao Rou Bao Zhu Ying Chun Xin Nian Dao