The bamboo shoots in spring are completely disregarding the image. Compared with bamboo, bamboo shoots seem to be more accessible than others. This is a thing, but it is very different in people's minds. Bamboo is called a gentleman, but the bamboo shoots are likened to the laity. Su Dongpo said: It is better to eat without meat, not to live without bamboo! But he also said: If you want to have meat and bamboo, every day bamboo shoots braised pork! It seems that Su Dongpo is really a person who will live. Bamboo shoots are the young shoots of bamboo, which are available all year round, but the spring shoots that break out of the spring taste the best, the meat is crisp and tender, and the fragrance is pure and sweet. Before and after the Qingming period, when the bamboo shoots are fresh, take time to enjoy the delicious spring bamboo shoots, or else, miss this season and wait for the coming year. . . . . . Bamboo shoots are rich in various nutrients and have the characteristics of low fat, low sugar and multi-fiber. They can absorb a lot of oil to increase the taste. Therefore, if you want to lose weight, if you often eat bamboo shoots, the oil that is eaten every meal will be absorbed by it, which will reduce the absorption and accumulation of fat in the gastrointestinal mucosa, thus achieving the purpose of weight loss. In the process of stewing, the meat also absorbs the fat of the meat, which makes it more mouth-watering and more fragrant. The bamboo shoots melted into the meat, and the meat pieces melted into the sweet smell of bamboo shoots. Although the meat is fat, it does not feel greasy. The bamboo shoots are fresh and sweet, neutralizing the thickness of the braised pork. It seems that the fatty pork belly and bamboo shoots partner is a perfect match.
Wash the skin with pork belly, cut into 2 cm square pieces, bamboo shoots and shell cutting knife block
Boil the bamboo shoots and the pork belly separately, and then remove them for use.
Heat the pan and pour a little oil. After the oil is hot, put the sugar and fry the sugar. When the sugar sugar bubbles and discolors, pour the fried pork belly, stir fry, ginger, star anise, cinnamon, pepper and stir fry for a while, then add the wine and soy sauce and continue to stir fry for a while.
Add bamboo shoots, add boiled water that has been covered with pork belly, cook for a little fire and simmer for 1 hour, then add salt, and finally collect the juice from the fire.
1, bamboo shoots should first be boiled with boiling water for 5 to 10 minutes, which can not only decompose most of the oxalic acid at high temperature to reduce the drawbacks, but also make the dishes feel innocent and taste more delicious. 2, when fried pork belly, you can use a small fire to force out the oil in the meat, the braised pork will not be greasy. 3. When adding water, you must add boiling water, so that the stewed braised pork will be more elastic.