How to cook pork cartilage with spring bamboo shoots

Do your children like the food you cook? I believe many people would not dare to nod. If children don’t like the food prepared at home, it is easy for them to develop picky eating and anorexia, which will greatly affect their physical and mental development. So, for the health of your children, you should learn from me how to make pork cartilage and spring bamboo shoots

1.12 Clean the cartilaginous pork elbow.

2.21 Put clean water in the pot, add onion segments, ginger slices and appropriate amount of cooking wine.

3.12 Add pork and turn on high heat.

4.21 Continue blanching for 2 minutes after the water boils.

5.1 Remove the hard skin and roots of the spring bamboo shoots and cut into small pieces.

6.2 Take out the meat and rinse it with cold water.

7. Put water in the pot, bring to a boil and blanch the bamboo shoots.

8. After blanching for 5 minutes, rinse the bamboo shoots with cold water for later use.

9. Put oil and rock sugar in the frying pan.

10. After the rock sugar melts, add the pork and fry.

11. Fry both sides until golden brown and coat them with sugar.

12. Add spring bamboo shoots and stir-fry.

13. Add onion, ginger, bay leaves, star anise and cinnamon and stir-fry for 2 minutes.

14. Add the braised soy sauce.

15. Stir-fry for 1 minute.

16. Add clean water to cover the bamboo shoots.

17. After boiling over high heat, simmer over medium-low heat for 30 minutes. Add appropriate amount of salt for seasoning before serving, and cook over high heat until the soup thickens.

18. The pork is delicious! Fresh spring bamboo shoots!

Look at the editor’s introduction today. In fact, the pork cartilage and spring bamboo shoots that you eat outside are not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!