Pork with Chestnut and Bamboo Shoot
1 winter bamboo shoot ( or fresh green bamboo shoot )
1/3 pound fresh chestnut
1 1/3 pounds shoulder pork
1 tablespoon cooking wine
3 tablespoon soy sauce
1/2 tablespoon sugar
black pepper as needed
2 cups water
1. Remove shells from bamboo shoot, remove and cut into strips; blanch chestnuts in boiling water, remove and peel off skin.
2. Cut pork in thick slices and blanch in boiling water to remove blood; rinse leek and cut into sections.
3. Cook bamboo shoot, pork, chestnut with all seasonings added until boiled, then reduce heat to low and cook until flavor is absorbed.
4. Thicken liquid with cornstarch water until liquid is almost dry,add leeks, bring to boil and remove from heat, serve.