I didn't expect spring bamboo shoots and pork belly to be so delicious, spring bamboo shoots are crisp and tender, the meat is fat but not greasy, and I am addicted when I eat it

Spring bamboo shoots and pork belly are a perfect match, and these two constitute the "frequent guests" on the spring table of Jiangnan people - braised pork belly with spring bamboo shoots;

Spring bamboo shoots and pork belly make up for each other's own shortcomings, spring bamboo shoots are very "oily", just the pork belly has more oil, spring bamboo shoots absorb the fat of the pork belly, become fresh and crispy, the pork belly absorbs the freshness of the spring bamboo shoots, it tastes fat but not greasy, and the spring bamboo shoots stewed pork belly can be made a little more at a time, the amount of each meal, the next time you eat it, you just need to heat it again, and it will not affect the taste;

In the following article, I will share with you 3 tips, the stewed pork belly with spring bamboo shoots is fragrant all over the house, and you can't help but swallow saliva when you smell it, and friends who like it can try it!

【Ingredients】Pork belly, spring bamboo shoots, ginger, shallots, salt, cooking wine, cooking oil, light soy sauce, dark soy sauce, rock sugar;

【Preparation of braised pork belly with spring bamboo shoots】

1. Prepare an appropriate amount of pork belly and spring bamboo shoots, there is no requirement for the proportion of these two ingredients, I personally like to make a little more at a time, so I prepared 3 catties of pork belly and an appropriate amount of spring bamboo shoots;

2. Clean the pork belly in a pot under cold water, add ginger slices, green onion knots, cooking wine to remove the smell, skim off the surface foam after boiling over high heat, and then turn to low heat and simmer for 5 minutes;

3. Take out the pork belly after blanching, put it aside to cool slightly, cut it into pieces, blanch the pork belly and then cut it into pieces, which can make the size of the cut meat pieces more neat, as for the size of the pork belly pieces, there is no requirement for the size of the pork belly pieces, decide according to preference;

4. Clean the prepared spring bamboo shoots after shelling, cut them into hob pieces, cut the spring bamboo shoots need to be blanched, spring bamboo shoots contain a large amount of oxalic acid, oxalic acid has adverse effects on the human body, and oxalic acid is higher and the taste is heavier, so it is recommended to blanch the spring bamboo shoots before cooking, which is the first skill for the spring bamboo shoots to stew pork belly deliciously;

5. Spring bamboo shoots in a pot under cold water, add salt, boil over high heat, turn to low heat and cook for another 2-3 minutes after boiling, which can better remove the bitter and astringent taste and oxalic acid.

6. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into the heat, add the ginger slices and meat pieces, stir-fry over low heat, fry the moisture on the surface of the pork belly, and slowly stir-fry the fat inside, this is the second skill of braised pork belly with spring bamboo shoots, stir-fry the excess fat of the pork belly and hold it out, there is a lot of fat in 3 catties of pork belly, you need to stir-fry a part of it first and put it out, and the subsequent stewed meat tastes more greasy and not greasy;

7. After the fat from the pork belly is stir-fried, add an appropriate amount of rock sugar, fry and melt over low heat, so that each piece of pork belly is evenly coated with sugar color, then rush into hot water, boil over high heat, start seasoning, add an appropriate amount of light soy sauce and dark soy sauce to color, add the blanched spring bamboo shoots after seasoning, and bring to a boil over high heat;

8. After boiling, pour it into the casserole, turn to low heat after boiling in the casserole, simmer for 45 minutes, stew the pork belly softly, let the spring bamboo shoots absorb the soup, and finally collect the juice on high heat, which can make the taste of spring bamboo shoots and pork belly to a higher level, and the color is more red and bright, which is the third skill of spring bamboo shoots stewed pork belly delicious;

9. After the juice is collected over high heat, the spring bamboo shoots are stewed with pork belly, the pork belly is fat but not greasy, the spring bamboo shoots are crispy, tender and salty, and the soup is rich;

Summary of the practice of braised pork belly with spring bamboo shoots:

1. Spring bamboo shoots and bamboo shoots for braised pork belly are OK;

2. The second heating time of braised pork belly with spring bamboo shoots does not need to be too long, otherwise the taste will become salty, and it can be heated in the microwave oven or steamer;