Steamed Cured Pork with Yellow Mud Spring Bamboo Shoots

Name: Steamed Cured Pork with Yellow Mud Spring Bamboo Shoots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: to taste Yellow mud spring bamboo shoots (washed, peeled, sliced diagonally, blanched and drained); to taste Cured pork (rinsed with warm water, sliced); to taste Ginger slices (to remove any off-odor); to taste Rice wine (to add aroma); to taste White sugar (for seasoning)

A traditional Jiangnan spring dish: salted pork steamed with Huangnigong spring bamboo shoots.

40 min

Easy

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Steamed Cured Pork with Yellow Mud Spring Bamboo Shoots

Ingredients

Yellow mud spring bamboo shoots (washed, peeled, sliced diagonally, blanched and drained) to taste

Cured pork (rinsed with warm water, sliced) to taste

Ginger slices (to remove any off-odor) to taste

Rice wine (to add aroma) to taste

White sugar (for seasoning) to taste

Instructions

Prepare the bamboo shoots

Wash the spring bamboo shoots, peel off the outer sheaths, and cut them into diagonal slices. Blanch them in boiling water until just tender, then drain and set aside.

Prepare the cured pork

Rinse the cured pork with warm water to remove excess surface salt, then slice it and set aside.

Assemble and steam

Arrange the cured pork and bamboo shoots in alternating layers in a bowl, tucking in the ginger slices between them. Drizzle the rice wine over the top and sprinkle with the white sugar. Steam in a pressure cooker for 12 minutes, then serve.