How to make pork with spring bamboo shoots and pickled mustard greens

Nowadays, many people work and live alone outside. They want to learn how to cook, but they just can’t do it well. In order to solve this problem, I will now teach you how to make braised pork with spring bamboo shoots, pickled mustard greens and preserved vegetables.

1. Peel off the old skin of spring bamboo shoots, and keep the tender skin

2. Cut the root horizontally and the tip vertically, and cut all into slices

3. Boil in boiling water for 5-8 minutes to remove oxalic acid and bitterness, making the bamboo shoots taste delicious.

4. Cook the pork belly for 15-20 minutes in advance

5. After cooling, cut into 3-4 mm thick slices, add salt, pepper, sugar, dark soy sauce, and mix well.

6. Soak the pickled mustard greens in water and wash them clean. Add chili peppers and minced ginger to the pot and stir-fry until fragrant. Then add the pickled mustard greens and stir-fry.

7. Add salt, sugar, dark soy sauce and appropriate amount of water, stir fry evenly and simmer for about 3 minutes.

8. Place a piece of meat and a piece of bamboo shoot in a circle around the bowl

9. After placing the meat and bamboo shoots, add the fried pickled mustard greens to the middle. If there is little soup, add a little water.

10. Steam for 1 hour

After reading the detailed recipe of braised pork with spring bamboo shoots, pickled mustard greens and preserved vegetables, do you have a clear idea of ​​it? Then, please use your amateur practice to start actual combat. I believe that with your intelligence and talent, it won’t take you long to prepare this delicious dish.