Five-Color Pork Belly Braised with Bamboo Shoots

Ingredients: 700g Pork Belly, 1 Bamboo Shoots, Oil, a little, half Green Onion, several Garlic cloves, 1 Ginger piece, 2 Star Anise, Salt to taste, a small spoon of Sugar, Soy Sauce to taste, a little Liquor, chopped Spring OnionInstructions: 1. Slice the pork belly into 3cm thick chunks; 700g Pork Belly, 1 Bamboo Shoots, a little Oil, half Green Onion, several Garlic cloves, 1 Ginger piece, 2 Star Anise, Salt to taste, a small spoon of Sugar, Soy Sauce to taste, a little Liquor, chopped Spring Onion. 2. Blanch in hot water and remove for later use. 3. While blanching the meat, peel and cut the bamboo shoots into large chunks; Simultaneously, bring a pot of water to a boil. 4. Slice the green onions and ginger into thick slices, prepare the garlic, eight-corner pieces. 5. In a wok, pour in a little oil, first sauté the green onions, ginger, garlic, and eight-corner pieces over low heat to release their fragrance. 6. Add the blanched meat chunks to the pot, sauté over low heat until the edges are slightly browned. 7. Add Soy Sauce, Liquor, Sugar, and Salt to color and remove fishy smell. 8. The bamboo shoots have been boiled for two or three minutes, remove and drain. 9. Directly add the meat to the pot, mix well and pour in hot water until it is level with the meat, cover and simmer for about 30 minutes. Small Tips: 1, Blanching the bamboo shoots for a few minutes can remove the bitterness. 2, Use a sealed iron pot to lock in flavor and moisture, so don't add too much water.

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