The bamboo shoots dug after the beginning of spring are known as the “eight treasures of the mountain” for their hypertrophy, white jade, fresh and tender meat and delicious taste. Although there are bamboo shoots in all seasons, only spring bamboo shoots are the most fresh and tender. At this time of year, I buy a lot of spring bamboo shoots, peel them, cut them into pieces, blanch them, drain them, seal them with fresh-keeping bags, store them in the freezer of the refrigerator, and take them as you eat.

Ingredients

500g streaky pork
1 spring bamboo shoot
20G rock sugar
15g sugar
20ml cooking wine
Proper amount of salt
15ml raw extract
Appropriate amount of onion and ginger
2 octagons

Directions

Step 1
Spring bamboo shoots remove their coats.

Step 2
Cut off the older part at the bottom.

Step 3
Cut the spring bamboo shoots into pieces.

Step 4
Boil the water in the pot, add a little salt, and blanch the spring bamboo shoots for 1-2 minutes.

Step 5
Peel the streaky pork and cut it into pieces about the size of spring bamboo shoots. Put cold water into the pot. After the water boils, skim the foam and control the water.

Step 6
Put an appropriate amount of oil in the pot. When the oil is 50% hot, put rock sugar into it and boil it over low heat to get the sugar color. (small fire heating... Small fire heating... Small fire heating... Say important things three times, otherwise it will be easy to boil.)

Step 7
Add pork and stir fry.

Step 8
Stir fry until evenly coated with sugar.

Step 9
Add the prepared scallions, ginger slices and star anise, and pour in the boiling water just below the pork. (when stewing with water, be sure to add boiling water. Cold and warm water will stimulate the meat and make the meat tight.)

Step 10
Add soy sauce and cooking wine.

Step 11
Bring to a boil over high heat and simmer over low heat for about 40 minutes.

Step 12
Add spring bamboo shoots, add salt and sugar and cook for 20 minutes.

Step 13
Open the lid of the pot and collect the juice over high heat.

Step 14
Put it on a plate and sprinkle with a little scallion. The finished meat with spring bamboo shoots has rich soup, soft and tender meat, super delicious and endless aftertaste.