I have always thought that the ideal state of cooking a dish is the combination of meat and vegetables. Vegetarian food absorbs the flavor of vegetarian food, which will be very fragrant and delicious. Similarly, meat and vegetables contaminated by the aroma of raw materials will become soothing and elegant, without greasy and heavy taste. ? Bamboo shoots barbecue? This is a good example. The bamboo shoots in the braised pork will be extremely delicious, with rich meat flavor, and the braised pork will also be stained with the elegant fragrance of bamboo shoots, with endless aftertaste. Don't just burn braised pork, put fragrance and elegance, even if you lose weight, you should eat it.

I like to use dried bamboo shoots for a personal reason: chewy. It's really hard to draw a conclusion about who is better, fresh bamboo shoots or dried bamboo shoots. Many nutrition experts believe that fresh bamboo shoots contain more vitamin C and dried bamboo shoots contain more vitamin D, and the two are tied. Then talk about your personal taste. If you pursue nutrition, which vitamin do you choose to supplement? Of course, you can also choose dried bamboo shoots and then fry a small green vegetable to supplement vitamin C. You must learn to be flexible in your life.

Pork itself has a strong meat flavor. It stands to reason that it will taste beautiful without spices such as star anise and cinnamon. However, pork now has a strong smell. It can only be said that the current feed pigs are not as delicious as the pork with five grains, grass and leaves in rural areas. I don't know if everyone feels the same way. Dried bamboo shoots only provide a clear fragrance, and the overall taste is too light. You need to add half an octagonal and a small piece of cinnamon to express your feelings. At the same time, dried bamboo shoots also agree with these two flavors. Do not put ginger, it will not affect the taste of dried bamboo shoots too much. Of course not. If you put too much, you will lose the flavor of the meat itself.

Be sure not to cook braised pork in a hurry. The longer the stew, the better the taste of braised pork. A good pot of braised pork takes time to hone, so that the ingredients can blend with each other, and the seasoning will cover up every fishy smell. It would be perfect if it was stewed with good yellow wine. What we pay attention to here is slow stew. Many friends use pressure cookers to complete this process. It looks very similar and the color is beautiful, but the taste is always unsatisfactory.

Finally, it is also important to choose rock sugar as sugar. Because of dried bamboo shoots, you can't use brown sugar. Rock candy is not as sweet as sugar, but there is always a trace of warmth and euphemism in it. The braised pork made in this way has a hazy taste and is sweet, but I don't know where it came from.