How to make Baoshan braised chili?

Braised bamboo shoots are also called braised spicy food by Baoshan people. Braised spicy food is one of the more famous food in Baoshan. Most people in Baoshan will order this dish when they get together with friends. Braised spicy food is usually cooked with more than a dozen ingredients such as bamboo shoots, chili peppers and Sichuan peppercorns. It is not only fragrant but also spicy. One bite of it is very memorable, especially the bamboo shoots inside which have a unique flavor. The following introduces the method of making Baoshan braised spicy food.

How to make Baoshan spicy stew

Nutritional value:

Bamboo shoots: Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. In medicinal use, it has the effects of clearing away heat and resolving phlegm, invigorating qi and harmonizing the stomach, treating thirst, promoting urination, and relieving diaphragm and refreshing the stomach.

Pork belly: According to the theory of traditional Chinese medicine, pork is slightly cold in nature, has antipyretic function, and can replenish weak kidney qi.

Ingredients: pork belly, bamboo shoots

Accessories: dark soy sauce (Da Mao soy sauce), light soy sauce, star anise, brown sugar

practice:

1. Blanch the bamboo shoots in water and set aside

2. Add dark soy sauce, light soy sauce and water, the ratio of soy sauce to water is one to one, add star anise and a little brown sugar, and bring to a boil.

3. Add the pork belly, bring to a boil first, then simmer over medium-low heat for more than an hour. Take out the pork belly and wait until it cools down before cutting.

4. Add the bamboo shoots and bring to a boil, then turn down the heat and cook for five minutes, then turn off the heat to allow the flavor to absorb.

Heat the pan, pour in a little salad oil, stir-fry garlic, ginger, scallion and red pepper, then add the blanched pork belly, stir-fry until it turns white, finally add all the seasonings and stir-fry until fragrant.

Take a cast iron pot, put the fried ingredients into the pot, then pour in 1300 ml of water (the water needs to cover the meat), first boil over medium heat, then cover the pot, simmer over low heat for 30 minutes, finally add the blanched bamboo shoots and simmer for 50 minutes!