Stewed spring bamboo shoots with streaky pork

Bamboo shoots have been known as "treasures of vegetables" in China since ancient times. They can be eaten all year round, especially in winter and spring. Bamboo shoots contain protein, amino acids, calcium, iron, carotene and other nutrients.The root of the bamboo shoot is thick. It can be cut into pieces for stewing, sliced, shredded and fried with shredded meat, and cold mixed. Today, I used the whole bamboo shoot for stewing, because I like to see the layers on the top of the bamboo shoot tip. It has a sense of hierarchy, looks beautiful, and tastes very fragrant and tender.

Main Ingredients

• streaky pork 800 g
• Spring bamboo shoots 1

Auxiliary Ingredients

• hot water appropriate amount
• Octagonal shape 2 pieces
• green Chinese onion 1 tree
• ginger 1 piece
• oil few

Seasonings

• Old smoke few
• The soy sauce A moderate amount of
• salt A moderate amount of
• Rock sugar Number of particles

one Bamboo shoots are of high nutritional value and can be eaten by ordinary people. However, people with nephritis and gastrointestinal fire should not eat more to avoid aggravating the disease;two Fresh bamboo shoots are rich in oxalic acid, so they must be boiled before eating; Cut the bamboo shoots horizontally at the bottom and vertically at the top, so as to keep the complete shape and not fragile after being put into the pot;three Do not peel off the shell of fresh bamboo shoots to prevent moisture evaporation and drying of bamboo shoots.