Home-style Preparation of Dried Bamboo Shoots Stewed with Pig's Head Skin

After buying some braised meat from a regular roast and barbecued food shop, the owner took the opportunity to promote the bamboo shoots on display outside: Buy some and try them at home; they are made by my wife who picks them in the mountains. They are guaranteed wild and natural, with no additives. Selling vegetables is the same; one's own credibility is a form of. Without trust, people cannot stand, and this applies to selling vegetables as well as cooking.

　　Ingredients Main ingredients: 200g water-soaked bamboo shoots, 100g braised pig's head skin, cooked pork fat 5g,peanut oil 3g, salt 2g, rock sugar 3g, oyster sauce 5g, shrimp paste 5g,ginger slices 2g pounded, garlic 2g, cooking wine 5ml, light soy sauce 3g

Steps

1. Prepare the ingredients: Squeeze out excess water from the pre-soaked bamboo shoots and slice the pig's head skin into thick pieces.

2. Use a dry pan (no oil needed), cook over medium heat until there is a "sizzling" sound, ensuring the bamboo shoots are dried out.

3. Move the dried bamboo shoots to one side of the pan, add cooked pork fat and stir-fry it with the bamboo shoots evenly.

4. Add oyster sauce and stir well. Pour in enough water to cover the ingredients and cook over high heat until boiling.

5. Add rock sugar and continue cooking on high heat until the liquid reduces to one-third of its original volume.

6. Reduce further, add shrimp paste, and stir evenly.

7. Remove the well-marinated bamboo shoots from the pan.

8. Clean the pan, heat it up over a large fire to 70% hot, add peanut oil, sauté minced garlic and ginger slices until fragrant, then add the pig's head skin and stir-fry for a moment before adding cooking wine. 9. Pour in the bamboo shoot mixture and its broth, season with salt, stir well. Before serving, add light soy sauce and mix evenly.

10. Serve all the cooked dishes in

a clay pot and heat over high fire until it boils slightly. 11. Serve after slightly arranging them.

Note: Oyster sauce and shrimp paste already have salt content, so be mindful of how much additional salt to add during seasoning.

Tip: Oyster sauce and seafood sauce are already salty, so be mindful of the salt when seasoning.