Fresh Bamboo Shoots and Fungus Twice-cooked Pork

2024-06-23 22:13:41  Views 2 Comments 0

Health benefits

Pork belly: nourish yin
Fungus: stop bleeding
Soy sauce: nourish blood, protect teeth, protect bones

Ingredients

Fresh bamboo shoots ( Half )
Pork belly ( 1 small piece )
Auricularia fungus (appropriate amount)
Green and red pepper (appropriate amount )
Ginger ( appropriate amount )
Garlic ( 4 cloves )
Chives ( 2 roots )
Oil ( appropriate amount )
Pi County Doubanjiang ( 1 tsp )
Soy sauce ( a little )

How to cook fresh bamboo shoots and fungus twice-cooked pork

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    1.Peel the fresh bamboo shoots and wash the peppers.

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    2.Wash a small piece of pork belly.

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    3. Soak and wash the fungus in advance, slice half of the fresh bamboo shoots, boil water, and remove the bamboo shoots Pour the slices into the pot and cook for a few minutes, remove and set aside.

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    4. Slice the pork belly and cut the peppers and set aside.

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    5. Chop the ginger, onion and garlic and set aside.

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    6.Put a little oil in the iron pan, pour the pork belly into the oil pan and stir-fry.

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    7. Fry the pork belly until brown over medium heat, flip and fry again, and stir-fry to remove excess oil.

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    8.Add a small spoonful of Pixian bean paste.

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    9. Stir fry over low heat for a while and take out the meat first.

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    10. Stir-fry the ginger, garlic and scallion segments over low heat until fragrant.

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    11.Add chili and stir-fry a few times.

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    12. Pour in the fungus and stir-fry for a while.

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    13.Add fresh bamboo shoots and fry together.

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    14. Pour in the pork belly, add a little soy sauce to color, and sprinkle in scallions.

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    15. Remove from the pan and prepare to plate.

Tips

Bamboo shoots are fresh and fragrant whether served cold, stir-fried or boiled in soup.The bamboo shoots should be blanched in boiling water before eating to remove the oxalic acid in the bamboo shoots.

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