Recipe for diced pork belly with tender bamboo shoots

Health benefits

Pork belly: nourishing yin

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

5 tender bamboo shoots

Pork belly 300g

Appropriate amount of sunflower seed oil

6 dried millet spicies

5 slices of scallions

3 slices of ginger

1 scallion

2 cloves of garlic

Appropriate amount of soy sauce

1/3 tablespoon of regular soy sauce

5 Sichuan peppercorns and 5 Sichuan peppercorns each

Method for making diced pork belly with tender bamboo shoots

1. Young bamboo shoots are made with salt, so they need to be soaked in clean water to remove the salt. Soak for about 7 hours, changing the water several times in between. You can soak them the night before and make them the next day

2. Tear the soaked bamboo shoots evenly with strips and hands

3. Cut the torn bamboo shoots into cubes

4. Pork belly with skin, more elastic feeling, cut into thick slices, about one centimeter

5. Slice thick pork belly slices and cut them into cubes with a knife

6. Then cut the scallions, ginger, and garlic, slice the scallions, slice the scallions into small pieces, shred the ginger, flatten the garlic, and chop it into small pieces

7. Heat the pot dry, pour oil over it, heat it up to 70%, add Sichuan peppercorns, fry until fragrant, then add scallions, ginger, garlic, and finally add dried chili peppers

8. Add diced pork belly, which can be marinated in cooking wine for a few minutes to remove fishy smell. Stir fry the diced pork until fragrant and wait for the meat to turn white. Add soy sauce and dark soy sauce, and continue to stir fry

9. After adding the diced bamboo shoots, flip over for one minute, add about 150 ml of water, and continue flipping over for another five minutes

10. Thicken the soup and remove from the pot. Sprinkle with scallion rings

Tips

The bamboo shoots themselves have a high salt content, so no salt was added

Those who don't like chili peppers can remove them

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