Braised Pork with Dried Bamboo Shoots

Soak the dried bamboo shoots until softened.

Cut the pork belly into appropriately sized pieces.

Prepare the seasonings.

Blanch the pork pieces in boiling water until they change color, then remove and rinse off any scum.

Heat an appropriate amount of peanut oil over low heat. Add the rock sugar and melt it completely over medium heat without burning, as it will turn bitter.

Add the pork pieces and stir-fry continuously, adding dark soy sauce. Continue over medium heat until the pork turns a shiny reddish-brown color.

Once the sugar coloring is achieved, add all the seasonings and a suitable amount of baijiu.

Add the soaked, rinsed, and sliced bamboo shoots. Then pour boiling water along the edge of the pot. Bring to a boil over high heat, then simmer for 1.5 to 2 hours (add a spoonful of vinegar during simmering).

After adding water, if the color is not rich enough, adjust with a little more dark soy sauce during simmering. If there's too much liquid before serving, reduce the sauce over high heat.