Braised Pork Belly with Bamboo Shoots - Fresh Ingredients, Simple Recipe, Authentic Flavor

Boil and process the fresh bamboo shoots in salt water, then stir-fry with meat slices, using only a quarter. The remaining bamboo shoots need to be eaten.

I suggest bamboo shoot braised pork belly! This is a faster way to consume it, and the bamboo shoot can borrow the freshness of the meat, and the meat can also borrow the freshness of the bamboo shoot.

I also asked my childhood grandmother about bamboo shoots, the kind she used to make - bamboo shoot braised pork belly. I found out that 'lu shun' (dried bamboo shoots) is actually 'mao shun' (fresh bamboo shoots), and you need to soak them before eating. It's a learning experience!

My head chef makes delicious bamboo shoot braised pork belly with just one operation in the kitchen, and after taking a photo of the finished dish and tasting it with chopsticks, I exclaimed, 'It's definitely the taste of traditional bamboo shoot braised pork belly!'

No more words, let's get the tutorial.

Ingredients: 1-2 lbs of pork belly, 2 large pieces of bamboo shoots boiled in salt water. Green onion, ginger,, red braising sauce, chicken broth as needed.Instructions: 1. Wash the pork belly and cut it into cubes, blanching it in cold water with green onion pieces, ginger slices, and a spoonful of to remove the fishy smell. Bring to a boil, remove the foam, and reserve the cooking broth!

2. After blanching the pork belly, remove the foam and rinse, then pat it dry, and cut the bamboo shoots into cubes for preparation.

3. Heat a pot with cold oil, add green onion and ginger slices to sauté, then add the pork belly and slowly stir-fry until the pork belly surface turns yellow, then add a spoonful of to remove the fishy smell. This process requires patience to bring out the oil from the pork belly, making the meat firmer and less greasy.

4. After the pork belly is fried until the surface is yellow, add half a spoonful of soy sauce and a small spoonful of red braising sauce.