Braised PorkThis is a very famous dish in China, and its popularity is due to Su Dongpo.Braised pork has been developed for hundreds of years, resulting in many variations, such as bamboo shoots braised pork.PotatoesBraised porkRadishesBraised pork, braised pork with bamboo shoots, etc.There are many other variations, and the methods for making braised pork may differ slightly.

Selecting bamboo shoots

1. Requirements: meat should be tender and thick.Bamboo shoots with tight nodes, fine and shallow lines, and thick meat should be tender. Conversely, those with loose nodes, coarse lines, and thin meat will be tough.Bamboo shoots are generally best when about 35 cm long. Too long makes them tough, and too short results in poor expansion.The base of the bamboo shoot should be short, the shorter the better. Cleaning is also important.

2. Pay attention to the origin. Traditionally, bamboo shoots from (Min) province are preferred, followed by (Gan) and (Zhe) provinces.Due to the significant differences in the quality of fresh bamboo shoots in different regions, as well as variations in processing techniques, there are differences in quality.

3. Observe the color and check for dryness.Good dried bamboo shoots are pale brown, resembling amber, and have a glossy appearance.Pale yellow is second, followed by brownish.To check for dryness, break the bamboo shoot with your hand; it should be crisp and sound good. The bamboo shoots should also be free from insect damage, mold, and burning.

How to make braised pork with bamboo shoots

IngredientsPreparation

1 piece of star anise, scallionsGinger，Chicken broth powderSalt, 150g of bamboo shootsFive-spice pork400g, 3g of five-spice powder, 2 bay leaves, 20g of cooking wine, 10g of rock sugar, 10g of old-style soy sauce.Light soy sauce15g

Steps

1. Prepare all the ingredients. Soak the bamboo shoots for 3 hours.

2. Cook the soaked bamboo shoots for 2 minutes, then cut the five-spice pork into thick slices and fry in a pan until the oil comes out.

3. Add scallions, ginger, five-spice powder, star anise, and bay leaves and stir-fry until fragrant, then add cooking wine, rock sugar, and old-style soy sauce.

4. Stir-fry until the five-spice pork is colored, then add an appropriate amount of water and cook for 5 minutes.

5. Then pourA potAdd the five-spice pork and cook over high heat until it boils, then reduce the heat and simmer for 30 minutes.

6. Then add the bamboo shoots and cook over low heat for 20 minutes. Add salt and chicken broth powder. The soup should be concentrated.Home-style braised pork with bamboo shootsIngredients

Five-spice pork 300g, tender bamboo shoots 100g, half a spoon of salt

Soy sauce

1 spoon, cooking wine 1 spoon,Rock sugarHalf a spoon, ginger, scallions, garlic,Star anise2 pieces, five-spice powder one piece.Steps1. Wash and blanch the five-spice pork, then cut it into about 2cm cubes.

2. Soak the bamboo shoots, wash them, and set them aside.

3. Heat oil in a wok, add rock sugar and melt. Then add five-spice pork and stir-fry until colored.

4. Then transfer to a pot, add boiling water, add star anise, five-spice powder, ginger, garlic, soy sauce, and cooking wine and mix well.

5. Add the bamboo shoots and stir-fry. Cook over high heat until it boils, then reduce the heat and simmer for 20 minutes. Add a little salt, rock sugar, and chicken broth powder.

6. After 20 minutes, turn the heat up and simmer until the soup thickens. Add a little old-style soy sauce, while stirring, and season to taste.

Braised pork with bamboo shoots production tips

1. Braised pork should be soaked in warm water for 3 hours.2. Five-spice pork should be selected with appropriate fat and lean ratio. The frying time should be appropriate, and it should release oil, but not too much.

3. When adding water, always add boiling water, so that the braised pork will be tender.

500g pork belly, 300g dried wood ear mushrooms, 1/2 teaspoon salt, 1 small handful of rock sugar, 1 small piece of ginger, 1 clove of garlic, 1 tablespoon of cooking wine, 1 tablespoon of aged Shao Xing wine, 10g scallion whites, 4 slices of dried hawthorn, and an appropriate amount of water.

Method steps

1. Soak the dried wood ear mushrooms in water until completely expanded and softened. Once softened, tear the soaked wood ear mushrooms and rinse them thoroughly. Cut into segments;

Cut the pork belly into cubes and add it to a pot of cold water with the ginger slices, along with 1 tablespoon of cooking wine. Bring to a boil;

Continue boiling for about 3 minutes, then drain the water. Rinse the meat pieces with warm water to remove any foam. Set aside;

Wash the pot, add the meat pieces, and sauté over low heat until the meat is lightly golden on all sides and releases a lot of oil. You can add the rock sugar and continue to sauté for 2-3 minutes (do not need to melt the sugar);

Add the dried wood ear mushrooms, scallion whites, garlic slices, 1 tablespoon of aged Shao Xing wine, and stir-fry evenly. Add the dried hawthorn and boiling water. The water should cover the meat (must be boiling water). Simmer over very low heat for 40 minutes;

After 40 minutes, increase the heat and reduce the sauce. You can also add 1 tablespoon of aged Shao Xing wine. Continue to stir and reduce the sauce, and add color. If the flavor is not enough, add a little salt.

Tips for making wood ear mushroom pork belly

1. Soak the wood ear mushrooms in warm water for 3 hours in advance. You can change the water 1-2 times during this process;

2. Choose pork belly with a moderate amount of fat and lean meat. Sauté the pork;The timing of cooking should be controlled. The meat should release oil, but not too much;3. When adding water later, always add boiling water. This will make the resulting pork belly tender.

When adding water after step 3, be sure to add boiling water so that the braised pork is tender.