Spring Festival seasonal dish: Braised Pork with bamboo shoots(chun jie shi ling cai chun sun hong shao rou )

Spring Festival seasonal dish: Braised Pork with bamboo shoots

Introduction:

Production steps:

Step 1: clean the bamboo shoots

Step 2: cut the bamboo shoots from the middle and cut them into small pieces.

Step 3: after boiling, add some salt, pour in the bamboo shoots and blanch.

Step 4: blanch the bamboo shoots and take them out for use.

Step 5: wash the meat with hot water.

Step 6: cut the pork into the size of mahjong.

Step 7: prepare the star anise

Step 8: prepare 2 peppers

Step 9: prepare 2 slices of ginger.

Step 10: add oil in a hot pan and add ginger slices.

Step 11: add the pork, stir fry the oil, add star anise and pepper.

Step 12: pour in cooking wine and soy sauce, stir fry for a while.

Step 13: pour in the bamboo shoots.

Step 14: stir fry the bamboo shoots and streaky pork evenly, pour in proper amount of boiling water and simmer slowly over low heat.

Step 15: add the salt and chicken essence, collect the juice and take out the pot.

Materials required:

Pork: 500g

Bamboo shoots: 500g

Star anise: 1

Dried pepper: 2

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1, bamboo shoots must be blanched with light salt water for a while. 2. The pork must be stir fried and slightly dried.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chun Jie Shi Ling Cai Chun Sun Hong Shao Rou