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THREE DELIGHTS WITH BAMBOO SHOOT POT
 

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INGREDIENTS :
1 green bamboo shoot, 300g(2/3lb.) spareribs, 1/2 pork tripe, 5 bamboo fungus, 3 shiitake mushrooms, 3 green stems bok choy, 1/2 dried squid, some ginger, 12t salt, 6t rice wine, 4 cups of water.

SEASONINGS:
2t salt, 1t cooking wine, pepper as needed.
 
PREPARATION :
1. Shell bamboo shoot, rid of hard skin, and then cut into small pieces; Soak shiitake mushrooms in water and cut into small pieces; Rinse bok choy well and cut into sections; Soak dried squid in water for 30 minutes until soft and cut into small pieces.
2. Blanch spareribs in boiling water for 1 minute, remove and then rinse
well.
3. Cut off the fat of pork tripe; Reverse the pork tripe and put into a large bowl; Sprinkle with 4t salt and keep on rubbing the tripe till the salt dissolved (repeat this process 3 times); Add 2t rice wine and rub the tripe again; Rinse the tripe in running water for a while; Reverse the tripe again.
4. Rinse and slice ginger.
5. Pour 4 cups of water and add sliced ginger to a pot; Bring to the boil over a high heat; Add the tripe and 4t rice wine; Cook the tripe till color changed (about 50 minutes); Remove and immediately rinse in running water for a while; Cut off the fat of the tripe and then cut the tripe into small pieces.
6. Soak bamboo fungus in water until soft; Cut into small pieces; Cook in boiling water for 10 minutes to remove its sour taste; Rinse out with running water for half an hour before cooking.
7. Place all ingredients in pot; Cook till boil first, and then simmer over a low heat for 30 minutes; Flavor with seasonings. Ready to serve.

COOKING TIPS:
1. Rid off the yellow tip of bamboo fungus lest it taste bitter.
2. Bamboo fungus must be rinsed with water. Warm water is preferred.
 
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