Braised pork belly with dried bamboo shoots

2024-08-19 09:09:43 Summer

Ingredients

Pork knuckle (hoof) 1 piece
Dried bamboo shoots Appropriate amount
Oil Appropriate amount
Ginger slices 5 slices
Eight anise 2 pcs
Caoguo 1
Fragrance leaves 2 pieces
Dried chili Appropriate amount
Rock sugar 10 capsules
Boiling water Appropriate amount
Light soy sauce 80g
老草 10g
High sorghum wine 80g
Salt Appropriate amount
Yellow wine Appropriate amount

Steps

Braised pork elbow with dried bamboo shoots

1. First share the finished product picture. This braised elbow pork with dried bamboo shoots is tender and smooth, fragrant but not greasy. The dried bamboo shoots absorb enough meat aroma and oil, and the flavor is rich and mellow without losing the unique taste of the dried bamboo shoots, which will satisfy your tongue. Bring a different experience.

2. Dried bamboo shoots are made from bamboo shoots, which are shelled, cut into roots, trimmed, sliced by hand, and dried naturally. The dried bamboo shoots were purchased online. When they were first bought, they were freshly dried and golden in color. Later, due to air-drying, they turned into the color as shown in the picture. The longer the time, the heavier the color becomes. The color change does not affect the consumption. When storing, try to keep it in a cool and ventilated place. In summer, it is best to keep it in the refrigerator.

3. Soak the dried bamboo shoots in water 3 or 4 hours in advance until they are completely stretched and soft. The water used to soak the dried bamboo shoots should be filtered to filter out impurities and then reserved for roasting meat. Because the water in which the dried bamboo shoots are soaked is very delicious and can enhance the freshness, it can be said to be a natural MSG.

4. Blanch the dried bamboo shoots in water. Be sure to use cold water when blanching. Put 1 spoon of rice wine in the water, blanch for about 2 minutes, then remove and drain the water and set aside. This step is mainly to further remove impurities and make the dried bamboo shoots more delicious. If you don’t have enough time, you can skip this step. If you buy whole dried bamboo shoots, you need to use a pressure cooker for 10 minutes to soften the dried bamboo shoots in advance so that they can be cooked with the meat.

5. Cut the dried bamboo shoots into segments of the size you like according to personal habits and set aside.

6. When purchasing pork knuckles, ask the merchant to remove the bones from the pork knuckles (for making soup), cut the meat into mahjong-sized pieces, and clean the meat for later use.

7. Blanch the elbow meat, put an appropriate amount of cold water in the pot, 2 tablespoons of rice wine, the elbow meat, bring to a boil over high heat, and blanch for about 2 minutes.

8. After blanching, skim off the floating residue, remove the elbow meat, drain the water and set aside.

9. Stir-fry sugar-colored water. When the pot is hot, add rock sugar.

10. After the rock sugar melts, it changes from large bubbles to small bubbles and its color turns amber.

11. At this time, turn off the heat, pour in a small bowl of boiling water (use the lid to cover the water when pouring), then turn on the high heat to boil the sugar-colored water and set aside. When frying sugar-colored water, pay attention to adjusting the size of the fire to avoid splashing and hurting people. If you are not used to boiling sugar, you can skip this step and add rock sugar when the juice is reduced in step 22 of the recipe.

12. Slice the ginger, crack the strawberries with a knife, prepare the bay leaves and star anise, soak the dried chilies 20 minutes in advance until soft, and use kitchen paper to absorb the water.

13. Heat the pan with cold oil and sauté the ginger slices, grass fruits, star anise and bay leaves until fragrant.

14. Then add dried chili peppers and stir-fry until fragrant.

15. Add the blanched elbow meat, stir-fry evenly, stir-fry for about 2 minutes, and add 80g of light soy sauce.

16. Add 10g of dark soy sauce.

17. Pour in 1 small bowl of sugar-colored water prepared in advance (step 11).

18. Pour 80g of high-grade sorghum wine. If you don’t have high-quality sorghum wine, you can use white glutinous rice wine, rice wine, or rice wine instead.

19. Add boiling water level with the ingredients, bring to a boil over high heat, and simmer over low heat for 30 minutes.

20. Isn’t the condition of the elbow meat very attractive after 30 minutes?

21. Add the dried bamboo shoots and dried bamboo shoot water together, and continue to simmer on low heat for about 1 hour. Warm reminder: 1. It tastes better if cooked in a casserole. 2. Regarding the time to add the dried bamboo shoots, if you like the meaty flavor of the dried bamboo shoots to be stronger, add it in step 19 while stewing the meat. If you like the meaty flavor of the dried bamboo shoots to be lighter, add it in the 21st step halfway through the stew. Add it in.