Braised pork with bamboo shoots(chun sun shao rou )

Braised pork with bamboo shoots

Introduction:

"The sweetest word that a person's lips can utter is mother, and the most beautiful call is" mother. ". Mother's Day is coming. Maybe it has something to do with my mother's career. My mother loves to be clean and doesn't like to eat in restaurants. So since fat people began to cook their own food, every year on Mother's day, fat people will make a good table to honor their favorite mother. It's like this spring bamboo shoot roast meat. It's a dish my mother likes very much. Because there is my mother's favorite pork with skin. Fat man is really envious of his mother. He likes to eat big fish and meat, but he keeps a good figure. He is in his 60s and weighs more than 90 Jin. It's really the envy of fat man. Spring bamboo shoots like oil. It's a good match for streaky pork. The bamboo shoots fully absorb the oil of streaky pork. The meat is tender and the bamboo shoots are crisp, salty and sweet

Production steps:

Step 1: cut the pork into pieces.

Step 2: wash the bamboo shoots and cut them into pieces.

Step 3: heat the oil and add the pork.

Step 4: stir fry until oil comes out.

Step 5: add sugar.

Step 6: add onion and ginger.

Step 7: stir fry the flavor.

Step 8: add soy sauce.

Step 9: stir fry the flavor.

Step 10: add the remaining seasoning, stir well and bring to a boil.

Step 11: turn down the heat and simmer for 45 minutes.

Step 12: add the bamboo shoots and stir well.

Step 13: cover and simmer for another 40 minutes.

Materials required:

Bamboo shoots: 600g

Pork with skin: 500g

Scallion: 15g

Ginger: 10g

Star anise: 2

Cinnamon: 2G

Soy sauce: 10ml

Meijixian: 10ml

White granulated sugar: 10g

Peanut oil: 25ml

Water: moderate

Note: this dish does not need to add monosodium glutamate.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chun Sun Shao Rou