Roast pork with bamboo shoots(sun shao rou )

Roast pork with bamboo shoots

Introduction:

"Su Dongpo said:" no bamboo makes people vulgar, no meat makes people thin. " So the posterity added a sentence: if you want to be not vulgar and thin, you should roast meat with bamboo shoots every day. The bamboo shoots are full of gravy, the fat meat melts in the mouth, and the lean meat is full of sauce

Production steps:

Step 1: peel the bamboo shoots, wash and slice them.

Step 2: Boil the water in the pot, pour the bamboo shoots into the pot and boil for 5 minutes to remove the astringency, then remove the water.

Step 3: take two or three bamboo shoots and blanch them in boiling water for a while.

Step 4: cut the pork into pieces, cut the scallion into sections and ginger into slices for use.

Step 5: set the pot on fire, add enough water, onion and ginger to boil, then add pork and water to shape.

Step 6: spread the bottom of the casserole into the bamboo shoot clothing, and code the bamboo shoots, meat, onion and ginger.

Step 7: add 3 spoons of soy sauce, 3 spoons of soy sauce and 2 spoons of cooking wine.

Step 8: pour in plenty of hot water, no pork.

Step 9: move the casserole to the fire and bring to a boil, skimming the foam.

Step 10: turn down the heat, cover and simmer for 1.5 hours.

Step 11: open the lid and turn to high heat to collect the juice.

Materials required:

Fresh bamboo shoots: 500g

Pork: 500g

Cooking wine: moderate

June soy sauce: 3 teaspoons

Soy sauce: 3 teaspoons

Scallion: right amount

Star anise: 2 capsules

Fragrant leaves: 2 pieces

Cinnamon: 1 bar

Ginger: right amount

Precautions: 1. Bamboo shoots can be divided into winter shoots and spring shoots according to the growth time. Spring bamboo shoots develop faster and grow faster, so the texture is loose, the water is more, and the body is slender. The winter bamboo shoots are slow in development, slow in growth, compact in texture, much less water than spring bamboo shoots, and short in stature. 2. If the tip of a bamboo shoot is yellow, it will not be bitter. If the tip on the head is green, it may be a little bitter. (this is my experience, of course, I don't rule out other methods and all kinds of special bamboo shoots.) 3. Don't add cold water when stewing streaky pork, which will shrink the meat quality, affect the taste and make it difficult to cook.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Sun Shao Rou