Stewed pork with dried bamboo shoots(sun gan dun rou )

Stewed pork with dried bamboo shoots

Introduction:

"Northern Guangdong is rich in bamboo shoots, especially dried ones. I like them very much. My friend came from my hometown and brought me some special products from northern Guangdong, including dried bamboo shoots and stewed meat. As the saying goes, no bamboo shoots make people vulgar, no meat makes people thin, then let's have a stewed pork with dried bamboo shoots, not vulgar and not thin, ha ha. Make the bamboo shoots with water and stew them with good pork. The bamboo shoots absorb the flavor of meat and are very delicious. "

Production steps:

Step 1: wash pork

Step 2: wash pork and cut into small pieces.

Step 3: soak dried bamboo shoots and Auricularia auricula in advance

Step 4: cut the shoot tip into proper size.

Step 5: take oil pot, saute ginger and garlic, stir fry pork.

Step 6: after the meat comes out of oil, add proper amount of soy sauce to stir fry until fragrant.

Step 7: add some water

Step 8: add dried bamboo shoots and fungus and bring to a boil.

Step 9: after the water boils, move the material to the casserole, add salt, soy sauce and rock sugar, simmer for 1 hour.

Step 10: add chicken essence to the stewed meat.

Materials required:

Pork: 400g

Dried bamboo shoots: 100g

Auricularia auricula: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Rock sugar: right amount

Chicken essence: appropriate amount

Note: it's best to soak the dried bamboo shoots in boiling water, and then change the water several times. After 24 to 48 hours, the taste is good.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Sun Gan Dun Rou