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.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.
Step 1 . Peel off the outer skin of the spring bamboo shoots, and the closer they are to the inner layer, the more they should be left at the bottom. The bamboo shoots at the bottom are fat and tender, and the taste is no worse than that of the inner bamboo shoots.
Step 2 . Clean the streaky pork with skin. If you can buy a real "five layers", it is the best. It is fat but not greasy, has a strong sense of hierarchy, and looks beautiful; If you can't buy a good one, you should also buy a fat and thin one; Bamboo shoots are more oily, and they are more fragrant with a little fat.
Step 3 . Cut the bamboo shoots into pieces, put them into a cold water pot, put about 3 grams of salt in the pot, boil the bamboo shoots for 10 minutes after the water boils, and take out the cold water for standby; The purpose of this is to remove oxalic acid and astringency in bamboo shoots.
Step 4 . Cut streaky pork with skin into about 2 cm thick pieces.
Step 5 . Cut the scallion into sections, slice the ginger, and 2 star anises. Don't use too much other spices, otherwise it will suppress the delicious taste of the bamboo shoots.
Step 6 . Pour a little oil into the iron pot, put rock sugar into the pot, and stir fry over low heat to melt.
Step 7 . Stir fry rock sugar until it is light amber. This time is very short. There is still a little rock sugar in my picture that has not melted, but the next one has begun to show amber. If the color is too deep, it will have a bitter taste, affecting the quality and taste of the dish.
Step 8 . Pour the meat into the pot and stir fry constantly; Because there is very little oil when frying sugar, it is only enough to melt rock sugar, so turn the fire at this time and force the fat out of the meat so that the meat will not be at the bottom of the pot; When the meat is a little hard and oily, put the scallions, ginger slices and star anise into the pot and stir fry them until fragrant.
Step 9 . Put the bamboo shoots into the meat pot and stir fry them, so that each piece of bamboo shoots can be coated with oil. The bamboo shoots eat oil. In this way, the water in them can be stir fried after stir frying, and it can be better delicious when stewed later.
Step 10 . Add an appropriate amount of salt and soy sauce for seasoning, seasoning with soy sauce, adding an appropriate amount of hot water, cover the lid and stew over a low heat. After the bamboo shoots are stewed, they can be out of the pot.
Step 11 . Stewed pork with spring bamboo shoots. The combination of pork with spring bamboo shoots is absolutely delicious!
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