Braised pork with bamboo shoots(hong shao shui sun rou )

Braised pork with bamboo shoots

Introduction:

"In winter, my family starts to cook a large pot of braised meat, which can last for three or four days. For office workers who work from nine to five, they can fry vegetables, heat up the meat, and have dinner in five minutes, which is much happier than take out box lunch."

Production steps:

Step 1: cut pork into pieces, wash and dry

Step 2: heat oil in a hot pan, heat about 6 layers, add ginger slices and stir fry pork

Step 3: stir fry the pork over high heat until it changes color, then turn to medium heat

Step 4: soak the dried bamboo shoots in water one night in advance, boil for 20 minutes after the hair rises, and then take them out for standby

Step 5: pour the boiled dried bamboo shoots into the pot and stir fry with pork

Step 6: add all seasonings except rock sugar and stir well

Step 7: pour in water without meat, cover with medium heat and cook for about 30 minutes. Lemon vinegar slice is the lemon slice in lemon vinegar in my previous recipe

Step 8: add yellow rock sugar, simmer for 20 minutes, turn to high heat to collect juice

Step 9: color can be out of the pot

Materials required:

Black pigleg: 1 jin

Dried bamboo shoots: 3 Liang

Star anise: right amount

Ginger: 3 tablets

Soy sauce: moderate

Old style: moderate

Rock sugar: 40g

Lemon vinegar slice: 2 slices

Shaojiu: 4 spoons

Note: 1. Lemon vinegar slice can remove the smell of meat, but also make the meat more crisp and fragrant. 2. Yellow rock sugar juice can make the soup thicker

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Shui Sun Rou