Braised pork with bamboo shoots and black tea(cha sun hong shao rou )

Braised pork with bamboo shoots and black tea

Introduction:

"Huangshan area is rich in bamboo shoots resources. The fresh and tender bamboo shoots have been put on the market every spring before the exploitation of tea. Because the tea picking season is the peak season for bamboo shoots, it is called tea shoots. Its meat is fresh and tender, crisp and refreshing, and it is meat and vegetable. It can be fried, braised, stewed and cold mixed. It is an indispensable characteristic dish for local farmers to entertain relatives and friends at the table. In order to keep the freshness of bamboo shoots, it is necessary to steam and cover them on the same day to ensure that the color, freshness and tenderness of bamboo shoots remain unchanged. Using fresh Huangshan bamboo shoots as raw materials, lumeite Huangshan tea shoots are cooked, covered, baked and shaped in the traditional way, and combined with the modern technological process, from grading, packaging and refrigeration, it has become a table delicacy with convenient cooking, storage resistance and easy preservation. There are many ways to eat bamboo shoots. The most common way is to cook duck soup with dried bamboo shoots. In summer, a few tea shoots can make the soup more delicious and not greasy. Braised pork with bamboo shoots is a favorite food for many people. The method is very simple. Stir fry the pork with streaky pork and put it into the pickled bamboo shoots which are washed and cut into sections. "

Production steps:

Materials required:

Tea shoots: right amount

Pork: moderate

Salt: right amount

Cooking wine: moderate

Old style: moderate

Sugar: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Cha Sun Hong Shao Rou