Homemade practice of braised pork, eggs and dried bamboo shoots

Home-cooked version of braised pork and eggs with dried bamboo shoots (stewed cabbage or beans or potatoes or vermicelli after finished products)

Recipe introduction

This is a hometown dish in Hangzhou that the whole family likes very much. The old lady combines Ningbo cuisine and hangzhou dishes, so that I can often eat delicious food in my hometown in Tianjin. The taste of the dish is sweet, the salty taste of the meat and the smell of dried bamboo shoots are firmly locked in the marinated eggs after a long time of stewing, and the meat slices fried in sugar color are more attractive after stewing. Although my husband's family is Cantonese food, he would say that cooking this food is too greasy, but after I added hand-tearing cabbage or something, I fought back ~ ~

material

Pork belly, dried bamboo shoots, onion, ginger, soy sauce, rock sugar (sugar), salt, cooking wine and star anise.

working methods

Before starting, dried bamboo shoots should be soaked in water one day in advance to remove salt. If you don't cook it, it will be salty directly in the dish!

1. Boil water, add onion and thick ginger slices to the pot, cut the meat into small pieces (convenient for entrance), put it in the pot, drain the water for later use, and boil the eggs in another pot. After the egg is cooked, peel it, cut several crosses on the surface of the egg to make it more delicious when cooking, and then cut the soaked' dried bamboo shoots' into small pieces suitable for the entrance.

2. Stir-fry the meat in a hot pot, then put the star anise in the pot, stir-fry until the meat is slightly yellow, take it out for later use, and clean the wok.

3. Stir-fry the sugar color: hot pot, come on, put more oil, and turn on medium heat. Don't burn the oil too hot. It doesn't matter what sugar you add, but it should be broken; Then gently stir. If you are a novice, please use a small fire. After watching the sugar melt and the oil surface start foaming, order the meat immediately, stir-fry and color it. If the heat of sugar is not well mastered, it will always be small. If it takes too long, it will become bitter, and so will the meat.

4. Put the cooking wine, soy sauce, onion ginger and dried bamboo shoots into the pot and stir-fry with the meat for a while.

5. Pour the served meat and side dishes into the soup pot together with the eggs wrapped in skin before, and add boiling water until the ingredients are gone. If it is a multifunctional rice cooker with instructions, turn it to the maximum gear (my maximum gear is hamstring muscle for 35 minutes). If you switch to the 15 minute pork ribs stall, it will definitely be tasteless, and it will be stewed in an ordinary pot for one hour.

6. When the time comes, pour all the materials into the wok, collect the soup over high fire, add seasonings such as salt and sugar, and then serve.

7. Although the addition of dried bamboo shoots eased the greasy meat, I always felt that pure barbecue was not healthy enough. When I eat again, I will put Chinese cabbage, beans, potatoes and lasagna together.

skill

Tip:

1. Dried bamboo shoots must be soaked for at least one day before use, otherwise the taste of dishes will be seriously affected.

2. Stir-fry sugar, novices will always use a small fire, otherwise the meat will have to be stewed after the sugar is bitter, and it will not change.

Tearing cabbage or beans or potato chips or vermicelli will relieve the greasy meat and make you eat a healthy meal.

4. It is a classic with white rice. It goes well with egg noodles and noodles. Don't try rice noodles easily ~