Dried bamboo shoots are the home-cooked foods in Jiangsu and Zhejiang provinces. I usually like to put sugar and spicy food. I prefer Shanghai food and Cantonese food. I often don't have spicy food. I also like Hangzhou local food. This dried bamboo shoot comes from Hangzhou Tianmu Mountain. It has a salty taste and is very fragrant. If you smell it, the unique flavor of the dried bamboo shoots will make you feel like you are swallowing. This dish is called Ningbo dried bamboo shoots, not called barbecue. In fact, it is not entirely Ningbo taste. Ningbo dish braised like to be called roast, as the name suggests, one is long cooking time, the other is salty and delicious, Ningbo people I like salty vegetables, so I don’t have sugar on cooking, but I like to put sugar to taste. So this dish can only be called the new version of Ningbo dried bamboo shoots. Today, I burned a large box, which can be refrigerated in the refrigerator. When I want to eat it, I don’t have to steam it. It’s hot in the winter. It can be said to be very cool in winter.
Put the bottom oil in the pot (flatten the bottom, too little to open the rock sugar), put the sugar on the small fire and fry the sugar color.
The rock sugar in the pot is completely melted.
In the middle of the fire, put the pork belly and ginger slices and turn them with chopsticks to make the pork belly evenly wrapped in sugar.
In the process of constantly frying with chopsticks, the fat meat is oily and lean, and transferred into the cinnamon powder.
Pork belly in the middle of the fire stir fry under the water, when the meat is slightly browned, transfer to soy sauce, soy sauce, let the meat color, continue to stir fry with chopsticks, when the juice is thicker, transfer the rice wine, continue to stir fry, In fact, at this time, I like to eat a few red peppers (I forgot to put it this time).
Continue to stir fry.
When there is still soup in the pot, put the dried bamboo shoots in the water and turn to a small fire and stir fry.
Continue to stir fry, let the dried bamboo shoots absorb the succulent of the pork belly, this step completes the coloring of the dried bamboo shoots, so that a large pot of meat takes about half an hour (if the amount is not so long).
Stir fry until the sauce is dried, then pour out a little bit of pork oil, start to add boiling water, no meat and dried bamboo shoots, open the fire and boil, remove some floating foam.
Put some green onion before the capping, in order to go to the fragrant incense, I put a bunch of garlic here, the front of the fried pork belly did not put the garlic, it is to make up. Cover with medium and small fire, do not cook with low heat. If you use a small fire to boil a large pot of water, the pork belly is rotten. For this reason, use medium and small fire to cook, and the middle is less open, so that the pork belly is delicious. In the dried bamboo shoots, you can adjust 1 teaspoon of salt in the middle, and the dried bamboo shoots will still have a trace of salty taste.
Almost stewed for 2 hours, transferred to the chicken essence fire to collect juice, can not use chopsticks, hands up the big pot to turn the pot, while turning over the juice. I can also adjust the sugar to add fresh touch before the pot. I didn't adjust this time because I used a big piece of rock sugar when I first fry the sugar, I was afraid of too much sugar. If it is not salty enough, it will be more beautiful to adjust the color before the pot.
After the plate is placed, a few segments of onion are placed on top, and the heat is added to the onion. The whole kitchen is filled with the smell of meat and bamboo shoots. Unfortunately, it has already eaten enough.
The amount of this recipe is very large. After burning, put it in a 2000ml glass storage box. It is full of boxes. After it is cool, put it in the refrigerator. It is considered to be a Ningbo dish. Sometimes you don’t want to cook, get a bowl of rice cake soup. Then, pull out a few pieces of dried bamboo shoots and eat them as you like. The ingredients of the recipe can be reduced in proportion. I am lazy and come to a giant, please forgive me! Also note that the dried bamboo shoots have dried bamboo shoots and dried bamboo shoots. If the dried bamboo shoots are dried, they are absolutely soaked in cold water. The original flavor is less delicious. The salt and soy sauce are slightly increased. Dry (as I use this), if the time is sufficient to use cold water to soak, if the time is tight with warm water, but do not rinse too much, it will dilute the umami taste, taste it with your mouth, let the dried bamboo shoots have a light salty taste. Better, therefore, the timing of salt adjustment is placed in the middle of the stew, too early to put the lean meat will be fired, too late to taste. In short, you can keep a lot of dried bamboo shoots to burn the flavor and burn the taste.