How to make dried bamboo shoots and braised pork

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  1. Wash the hooves and cook them in boiling water for 15 minutes, then add in warm water Wash off the scum and dry (or use kitchen paper to absorb the surface water); soak the dried bamboo shoot slices in hot water until soft, wash them out and soak them in warm water for 3 hours to drain and set aside.

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  2.Add honey soy sauce (cannot use dark soy sauce which is too dark) to make a smear juice

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  3. Change the hoof to a suitable thickness (about 1.5 to 2 cm) and use a brush to apply the skin juice on the two sides and all sides (brush the leather surface twice )

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  4. Heat the oil in the pan until 7-8% hot and add the juice.Fry the hoof legs (it’s best to use a slotted spoon to separate the bottom of the pot to avoid burning) and fry both sides

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  5.Put the fried hooves in warm water until soft (easy to cut)

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  6.Slice ginger and tie green onions for later use

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  7.iPart of the ginger slices and star anise, Put the fragrant leaves and Amomum villosum (spices washed) into the marinade together

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  8.halogen Put the ingredients into a pot of cold water (more water) and boil for 20 minutes (beat off the foam while boiling), add rock sugar, light soy sauce, dark soy sauce, monosodium glutamate, chicken essence, salt to taste and add the cooked dry Slightly cook the bamboo shoots (the bamboo shoots are easy to taste), remove and keep the juice

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  9. Cut prismatic pieces on the meat side with the skin side down (do not cut the skin) and put them into a bowl.Place the bamboo shoot slices on the surface and pour in the remaining juice.Add the ginger slices and green onion sections.Seal them with plastic wrap for 2 hours and put them in the steamer.Steam for 3 hours and serve