Braised pork with bamboo shoots(bai ye jie zhu sun hong shao rou )

Braised pork with bamboo shoots

Introduction:

"Hot July! It's hot these days, so cooking is a hassle! Last night, I made two vegetables, one soup and one meat dish. I went to the market and bought bad chicken feet and pickled duck. I got over it. I don't want to buy cooked food today. It's expensive. Who knows what kind of oil they use? Can the chicken feet be washed clean again? Make it at home. The children are also very tired at work. When they get home and have delicious food, it's also a support for their work. There's a lot of stale goods in the fridge. If you think about it, it's delicious! "

Production steps:

Step 1: prepare the ingredients

Step 2: thaw the hundred leaf knots and bamboo shoots, blanch them with boiling water, and cut the bamboo shoots into sections

Step 3: wash pork, cut into pieces, blanch and take out

Step 4: take the pressure cooker and put in the pork

Step 5: add ginger, garlic, pepper, star anise and cinnamon

Step 6: add wine, sugar, soy sauce, appropriate amount of water, high heat boil, low heat about 15 minutes, turn off the fire

Step 7: turn on the pressure cooker and put the page knot

Step 8: release bamboo shoots

Step 9: add some salt and bring to a boil over high heat for 10 minutes

Step 10: pour all the things in the pressure cooker into the frying pan and collect the juice over high heat

Step 11: add salt, sesame oil, chicken essence and scallion

Materials required:

Black Pork: 500g

Louver knot: 200g

Bamboo shoots: 100

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Old style: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Star anise: right amount

Cinnamon: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Precautions: 1. Salt should be put twice to taste better. 2. The final time of collecting juice depends on the amount of soup.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Bai Ye Jie Zhu Sun Hong Shao Rou