Homemade Style of Stir-Fried Five-Ply Pork with Spring Bamboo Shoots

As a woman, one must be both beautiful and earn money to support the family, and the daily pressure is not small.Diced pork belly Fry Spring bamboo shoots.

Ingredients:

300 grams of water-boiled spring bamboo shoots, 200 grams of diced pork belly.

Seasoning:

2-3 red chili peppers, 3 cloves of garlic.Soy sauce for extreme flavor 1/2 teaspoon (3ml).

Sugar

1/2 teaspoon (3g).. Preparation:1. Wash the spring bamboo shoots and slice them diagonally. 2. Cut the pork belly into slices.

3. Slice the chili peppers, mince the garlic, and set aside.

Cooking steps:

1. Heat oil in a wok, add diced pork belly and fry on low heat until it turns yellow; then add sliced chilies, minced garlic, and sugar to stir-fry until fragrant.

2. Add the spring bamboo shoots and stir-fry together, then add soy sauce for extreme flavor and salt, and serve immediately.

Tips:

1. Since this dish is quick-stir fried, cut the spring bamboo shoots and pork belly thinly to ensure better flavor absorption.

2. Pork belly contains a lot of fat; it needs to be partially rendered in the first step so that it's not greasy when eaten.

3. Use soy sauce for extreme flavor sparingly; just enough to enhance the taste, avoid making the color too dark or murky.

Since this dish is quick-fried, the bamboo shoots and five-spice meat should be thinly sliced to ensure better flavor absorption.

Firstly, as there is a lot of fat in the five-spice meat, it needs to be stir-fried until most of the fat has been released to prevent it from being greasy.

Use only a little light soy sauce; just enough for taste. Do not over-color it, or the dish will appear dull and unappealing.