Secretly Made Bamboo Shoots and Braised Pork

Clean and dice the pork belly, cut scallions into sections, and slice the ginger.

Soak the bamboo shoots in warm water for about half an hour.

Mix 20ml cooking wine, ginger slices, and the white part of scallions with a little water.

Bring to a boil, then blanch the pork belly.

In a non-stick pan (no oil), pan-fry the ginger slices, scallion whites, and pork belly over medium heat until aromatic and slightly golden.

Heat a cast iron pot and layer the bottom with ginger slices and scallion segments.

Layer the soaked bamboo shoots on top.

Then, layer the pan-fried pork belly on top and pour in 350ml cooking wine and 250ml hot water.

Finally, add dark soy sauce, rock sugar, oyster sauce, and scallion segments.

Bring to a boil on high heat, then reduce to a simmer (with the lid on) for 60–70 minutes.

Once done, turn off the heat and let it sit for about 20 minutes. Sprinkle with chopped scallions before serving.

The amount of bamboo shoots and eggs can be adjusted as desired.