Tender, Salty Pork – The Best Destination is Pickled Bamboo Shoots, Then Stir-Fried Salt Pork – Super Delicious

Entering spring, how could one not eat the seasonal spring delicacies – the tender and succulent winter bamboo shoots, yet the fresh, beautiful spring bamboo shoots remained elusive. The season for eating bamboo was drawing to a close, and we could only reluctantly indulge. The texture was somewhat coarse, and the flavor wasn't particularly strong,Spring isn't just about seeing; it's also about tasting. As soon as spring arrives, everything comes back to life, with countless flowers blooming simultaneously, and bamboo shoots emerge from the earth in the bamboo groves, creating a vibrant scene of renewal. There are many ways to enjoy spring bamboo shoots, but 'pickled bamboo shoots with ham' is the most valuable destination for this dish. The name '' contains rich connotations, and here's a basic recipe for this delicious dish,The '' refers to the sound of small fires simmering and bubbling. Long simmering over low heat maximizes the flavors of the three ingredients, ultimately fusing them into a fragrant, delicious aroma,Ingredients needed: 500g re-stemmed bamboo, 200g pork hind legs, 250g cured ham, 10g ginger slices, 2 green onions, 15g rice wine,Step 1: Peel the bamboo shoots, cut off the old roots, and dice them into chunk. Boil and scrape clean the cured ham, then cut it into pieces. The pork hind legs should also be cleaned and cut into pieces. Slice the ginger and chop the green onions into knots,Step 2: Place the bamboo pieces, cured ham pieces, and pork pieces in a pot with cold water, add ginger slices and rice wine, bring to a boil, then simmer for two minutes. A layer of foam will appear on the surface, which is due to the oxalic acid in the bamboo shoots. Now you can remove the ingredients with a colander and rinse them with warm water,Step 4: Place all the ingredients in a Dutch oven, add enough water (usually filled to the brim), add ginger slices, green onion knots, and rice wine, bring to a boil,Step 4: When the water boils, slowly remove the foamy layer on the surface, then pick out the green onion knots, reduce the heat to low and simmer for 2 hours,Cured ham is like a treasure tile in a game of Mahjong, and can be made into cured ham steamed eggs, cured ham roasted chicken, and cured ham braised pork trotters – the basic methods are 'steaming' and 'boiling', and cured ham with pickled bamboo shoots is undoubtedly the most famous,However, delicious cured ham is not just used for making soup. You can combine it with other ingredients you want to stir-fry. It's a combination of fresh and nutritious, and the flavor is incredible!,Ingredients needed: Cured ham, tofu skin, eggs, green garlic, dried shiitake mushrooms, carrots. Salt, chicken broth, wine, sugar, vegetable oil,Step 1: Slice the cured ham thinly, slice the shiitake mushrooms and carrots, slice the tofu skin diagonally, and chop the green garlic into segments,Step 2: Whisk the eggs and add a little salt and wine, pan-fry over low heat until the egg skin is formed, then cut the egg skin into 2cm square pieces after cooling,Step 3: Heat vegetable oil in a pan, add the sliced cured ham and stir-fry until translucent. Add green garlic and stir-fry the pale part to release its fragrance,Step 4: Add the shiitake mushroom slices and carrot slices, continue to stir-fry until slightly charred, then add the tofu skin and stir-fry briefly. Add wine, salt, and sugar to season and stir-fry until the ingredients release their water,Step 5: Add the egg skin and green garlic and stir-fry briefly, finally add chicken broth,A hearty, satisfying dish is ready – the fragrant cured ham combined with rice is absolutely delicious. Other ingredients have absorbed the flavor of the cured ham; the shiitake mushrooms are tender and fragrant, and the tofu skin has a good chew. Those who like it, try this dish!

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