Ingredients:

500 grams of pork belly, 1 Jianfeng mountain bamboo shoot.

seasoning:

Salad oil, salt, rock sugar, green onion, ginger, cooking wine, pepper, Chinese kitchen first-class fresh soy sauce are all appropriate, star anise, and cinnamon are a little.

Production process:

1. Wash the pork belly with skin, cut into 2 cm square pieces, and cut the Jianfeng mangosteen bamboo shoots into hob pieces;

2. Blanch the Jianfeng mangosteen bamboo shoots and pork belly separately, and take them out for later use;

3. Heat up the pot, pour a little oil, after the oil is hot, put rock sugar, fry the sugar color. When the rock sugar has bubbles and changes color, pour in the blanched pork belly and stir-fry, add chopped green onion, sliced ginger, star anise, cinnamon, and pepper and stir-fry for a while, then add cooking wine and Zhongchu Yipin fresh soy sauce and continue to stir-fry for a while;

4. Put in the Jianfeng mountain bamboo shoots, add boiling water that covers the pork belly, bring to a boil on high heat, then turn to low heat and simmer for 1 hour, then add salt, and finally collect the juice on high heat.

Production key:

1. Jianfeng mountain bamboo shoots should be scalded with boiling water for 5 to 10 minutes first. This can not only decompose most of the oxalic acid at high temperature and reduce the disadvantages, but also make the dishes less astringent and taste more delicious.

2. When stir-frying pork belly, you can stir-fry the oil in the meat with low heat, and the braised pork will not be greasy at all.

3. When adding water at the end, be sure to add boiling water, so that the stewed braised pork will be more springy.