How to Make Pickled Bamboo Shoots with Spare Ribs

Ingredients Introduction

Five-spiced pork belly 200g Red bell pepper 2 pieces Spring bamboo shoots Dried spring bamboo shoots 68g Green bell pepper 2 pieces &Chicken essence A bit, two spoons of pickled chili paste Ginger A piece &Dark soy sauce A little bit for fragrance Rice vinegar A little bit, dried Dried fermented beans Appropriate amount &Star anise One piece &Cumin seeds A handful &Cinnamon bark, a piece and a little cooking oil, garlic cloves &Dried Chili pepper Three pieces &Sichuan pickled chili paste Paste One big spoonful &Spring onion one piece &Rice wine appropriate amount &Sweet bean sauce one spoonful Sugar A little bit

The steps to make fermented bamboo shoots back-pot pork belly:

1. Soak the dried bamboo shoots for two days in advance. Wash the bamboo shoots, and boil them in water for 15 minutes.

2. Boil the bamboo shoots for 15 minutes, then soak them in clean water for 48 hours. Change the water several times a day, more frequently during hot weather to prevent spoilage.

3. The soaked bamboo shoots are ready after two days of soaking and boiling. This technique ensures the bamboo shoots are more tender.Bamboo shoots Take them out after soaking and fermenting. I fermented 68 grams of bamboo shoots, which expanded to 342 grams.

4. The basic bamboo shoots can be boiled for a short time before soaking, making the process easier. The soaked bamboo shoots should be added with beer and rubbed for a few minutes, then washed again and left in clear water.

5. Ingredients photo: 200g five-spiced pork belly, fermented bamboo shoots, spring onion one piece, ginger one small piece, garlic cloves several pieces, cumin seeds a handful, star anise one piece, cinnamon bark one piece, red bell pepper two pieces, green bell pepper two pieces (green bell peppers were not in the photo).

6. Wash and remove the stems and seeds from the red and green bell peppers, clean spring onion, peel ginger and garlic, wash cumin seeds, star anise, and dried chili peppers.

7. Slice off two pieces of ginger, cut a piece of spring onion's white part. Boil water in a pot and add cumin seeds, star anise, cinnamon bark, and sliced ginger and white part of the spring onion.

8. Clean the pork belly to remove dirt and hair, then place it in boiling water when it starts to boil. If using a large piece, you can start cooking with cold water.

9. Add a little rice wine for deodorization.

10. Cook on low heat for 5 minutes until tender, then let it sit for 3 minutes before removing from the pot.

11. Cool the meat under running water to tighten its surface and make it easier to slice thinly. For better slicing, you can refrigerate the meat for a while first.

12. Cut the green and red bell peppers into small pieces, cut the white part of spring onion into ear shapes, ginger and garlic into slices, dried chili peppers into small segments, bamboo shoots into slices, ready to use.

13. Usually we just finely chop the fermented beans and stir-fry with ginger and garlic, but today I learned a technique from a Sichuan chef: first make fermented bean paste: cut the fermented beans into pieces, mince the ginger.

14. Heat the pot over low oil until hot, then add minced ginger to stir-fry until fragrant.

15. Add minced fermented beans and stir-fry.

16. Pour a little rice wine, add a little sugar, stir-fry evenly, and set aside. The prepared fermented bean paste can be used as needed.

17. Prepare the seasonings: one spoonful of hot chili bean paste, a small amount of fermented bean paste, a small amount of sweet bean sauce, two spoonfuls of pickled chili paste.

18. Today I used this type of pickled chili paste, which tastes great and is very convenient; I have made pickled chili chicken and fish using it before. If not available, you can use green or red pickled peppers or ginger instead.

19. Use the same pot that was stir-fried with fermented bean paste without adding more oil.

Stir-fry pork belly slices over low heat to drain out the fat.Drain most of the rendered pig fat, leaving just a little for cooking. 20. Once the meat is almost done, add one spoonful of chili bean paste, one spoonful of fermented bean paste, and two spoonfuls of pickled chili paste, stir-fry to bring out red oil, then mix with the meat slices evenly.

21. Remove or move the meat to one side of the pot, add ginger pieces, garlic pieces, and dried chili pepper segments on the other side and stir-fry until fragrant.

22. Add an appropriate amount of rice wine and stir-fry.

23. Add a little sweet bean sauce, first stir-fry near the edge of the pot before mixing with the meat slices evenly.

24. Add bamboo shoots slices, add a small amount of water to simmer for one or two minutes.

25. Add a little dark soy sauce to refresh the taste; chili bean paste and pickled chili paste are very salty, so only a bit is needed or can be omitted.

26. Add a little sugar and stir-fry evenly.

27. Add green and red bell pepper slices and stir-fry until well combined.

28. Add the spring onion greens, stir-fry over high heat, add a bit of fragrant vinegar along the edge of the pot, and stir-fry evenly before serving.

Unable to findSpring onion garlic, so it was not added; it is highly recommended not to skip garlic as it significantly enhances the flavor. 30. Finished dish

31. Finished dish

32. Finished dish

33. Finished dish: The meat slices are soft, tender, and chewy, while the bamboo shoots are crispy and well-seasoned; it is delicious and very filling.

I accidentally ate a big bowl of riceRice and couldn't stop eating, ha ha., I just can't stop, hahaha