It’s a slow stewed seasonal dish with fragrant and attractive firewood rice. The salted fresh juice has a strong flavor, the firewood rice is crystal clear and full, and the entrance is sweet and soft waxy. The two complement each other. They are so delicious, only when they are fresh on winter bamboo shoots.


100g Bacon
150g streaky pork
2 winter bamboo shoots
200g shutter knot
1 tbsp Shaoxing rice wine
1 pot of broth
2 chives
2 slices of ginger


Step 1
The bacon and streaky pork are peeled and cut into 1.5cm square pieces respectively. The winter bamboo shoots are shelled and rooted. The whole is put into a small pot, boiled in water without winter bamboo shoots for 10 minutes, fished out and cut into small hob pieces, and tied with shallots.

Step 2
Put the bacon and streaky pork into the soup pot, add cold water without meat pieces to boil, remove the meat pieces and put them into the soup pot with soup (water can also be used),

Step 3
Boil over high heat for 10 minutes. Add scallion, ginger slices and Shaoxing rice wine and cook over low heat for 1 hour.

Step 4
Add bamboo shoots and cook over medium low heat for 15 minutes, then add shutter knot and continue to cook for 15 minutes.