Yan Du Xian (Braised Bamboo Shoots with Cured and Fresh Pork)

Yan Du Xian (Braised Bamboo Shoots with Cured and Fresh Pork)

Ingredients

• 2 winter bamboo shoots
• as needed pork belly
• as needed ham
• as needed tofu skin knots
• as needed scallions
• as needed ginger
• as needed cooking wine
• as needed salt

Instructions

1. Slice the pork belly.
2. Add pork belly to cold water with ginger slices and a scallion knot. Bring to a boil, then remove and rinse with warm water.
3. Peel and cut the winter bamboo shoots into chunks.
4. Blanch in boiling water for a few minutes, then drain.
5. Rinse the ham with warm water, then add it to a pot of boiling water along with the blanched pork belly.
6. Add ginger slices and a scallion knot, then pour in 2 tablespoons of cooking wine.
7. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Add the bamboo shoot chunks, bring back to a boil, then simmer on low heat for another 30 minutes.
8. Finally, add the tofu skin knots and simmer for 30 more minutes.
9. The pork belly and ham are mainly for flavoring the broth. The crisp bamboo shoots and tofu skin knots soaked in rich umami are the true soul of this dish!