Food Recommendations: Bamboo Shoots with Smoked Pork Belly, Beer Shrimp, and Bitter Gourd Yellow Bean Duck Soup Recipe

This dish uses two ingredients sourced from farmers in Guizhou: Bamboo shoots come from Achu City, after harvesting fresh bamboo shoots, they undergo three processing steps of pickling, drying and smoking, resulting in a very shriveled bamboo shoot shape. It needs to be soaked in warm water for more than 4 hours to expand to the size of a coin and restore its crisp and tender texture. The pork belly comes from Zunyi, where farmers pickle it and put it in a smoking room for continuous smoking for two months, then place it in a well-ventilated area to dissipate the pungent smell, leaving only a trace of smoked aroma.

These two ingredients, after stir-frying, the bamboo shoots are crisp and juicy, the pork belly is not greasy and has a chewy texture; the bamboo shoots enhance the freshness of the pork belly, and the pork belly enhances the fragrance of the bamboo shoots, the flavors complement each other and are very harmonious.

Ingredient introduction:

Bamboo shoots, also known as Fangzhu shoots, are the young shoots of Fang bamboo. Fang bamboo grows in high-altitude mountainous areas with elevations of 1400 to 2500 meters, shaped like squares with edges and corners, it is a unique species in China, and is only produced in Kunqu County, Tongzhi, and Pengbazi Mountain and Nanchu County, Chongqing. Fangzhu sprouts appear in spring and thrive in autumn, they are rich in nutrition and exceptionally tender, and are known as ‘the King of Bamboo Shoots’.

Production process:

1. Place the dried bamboo shoots in warm water to soak for 4 hours to absorb moisture and soften, take out the soaked bamboo shoots cut into 2cm segments; pork belly one piece into steaming box steam for 30 minutes, take out 250g slice prepared.

2. Put pork belly and bamboo shoots into the pan to stir-fry the oil, until the pork belly slices curl up slightly, remove.

3. Put 30g rapeseed oil into the pot until it's heated to 50%, add 10g dried red chili, 10g ginger and 5g garlic and fry fragrant, add 20g vinegar, 5g yellow bean sauce, 5g white sugar and 3g MSG and stir-fry quickly, then add 10g chopped green garlic and mix well, cover and cook.

Technical key:

Bamboo shoots must be completely soaked to absorb moisture, if not soaked completely, they will be tough and difficult to chew.

Ingredients: Shrimp, beer, green onion, ginger, garlic, pepper, star anise, dried chili,, soy sauce, white sugar, salt.

Procedure:

1. Wash and dry the shrimp;

2. Heat oil in a pan, add green onion, ginger, garlic, pepper, star anise and dried chili and stir-fry fragrant;

3. Add shrimp and stir-fry until a little water evaporates;

4. Pour in a bottle of beer, add , soy sauce, white sugar and salt and bring to a boil over high heat;

5. Reduce the heat and cook until the aroma is rich and the soup is concentrated.

Ingredients: Bitter gourd: 1, Yellow beans: 1 small handful, Duck wings: 2, Salt: To taste, Ginger slices: To taste.

Procedure:

1. Soak the yellow beans for 1 hour.

2. Cut the duck wings into small pieces and add water to boil and wash off the blood foam.

3. Cut the bitter gourd in half, scoop out the pulp and cut into small pieces and put it into the pot, then add the processed yellow beans, duck wings and pour in sufficient water.

4. Cover the pot, bring to a boil over high heat and then reduce the heat to simmer for about 45 minutes.

5. Add appropriate amount of salt to season and mix well, turn off the heat.