Chili Bamboo Shoots

The company uses high-altitude, pure and natural premium phoenix bamboo shoots, raw bamboo shoots fermented by ancient methods to make South China spicy jade bamboo shoots, ensuring that there is no added sulfur dioxide.


The company uses high-altitude, pure and natural premium phoenix bamboo shoots, raw bamboo shoots fermented by ancient methods to make South China spicy jade bamboo shoots, ensuring that there is no added sulfur dioxide.

This is an agricultural product with Taiwanese flavor, a new idea of traditional product in the market. It tastes delicious, a little bit sweet and hot, available for all consumers to go with staple food, or as a seasoning mixed with beef or pork , also can be served with porridge or steamed bun for breakfast, night snack, and dinner.

 


Bamboo shoots, pork knuckle.

 

Ingredients

Oil
 
1tbsp
Pork feet
 
600g
HWA NAN Spicy Bamboo Shoots
 
1Lots
Shaoxing wine
 
200g
HWA NAN Soy sauce
 
140g
Scallions
 
2-3 sticks
Ginger
 
6-7slices
The amount of water
 
cover the meat

 

Seasoning

Rock sugar
 
1.5t
Star anise
 
2Pieces
bittern bundle
 
1package

 

Methods

  1. First, the pork shank ran through the running water to remove the bloody smell.
  2. Put 1 tablespoon of oil in the wok, melt the rock sugar, add the pork shank and fry the sugar color, after the meat is colored.
  3. Add Shaoxing wine, soy sauce, dark soy sauce, green onions, ginger, braised bag and the amount of water to cover the meat
  4. After the high heat is boiled, turn to low heat and simmer for 2 hours, (try to see if the pork shank are well cooked), then add 1 tablespoon of Hwa Nan chili bamboo shoots and mirin and cook for 10 minutes.