Braised bamboo shoots and pork belly

Parboil the pork belly to remove the oil. Make small slits in the bamboo shoots with a knife to allow the flavor to penetrate more easily, then peel them off with the blade of the knife and cut them into bite-sized pieces

Cut the pork belly and deep-fried tofu into batons of similar size. Deep fry the garlic and boil the broad beans in salted water for about 1 minute

Heat a frying pan with salad oil over high heat, and once it is hot enough, add the bamboo shoots and fry

When the surface starts to take on a light color, add the pork belly and once it is heated through, remove it from the oil

Put [A] into a frying pan and heat over medium heat. When the aroma comes out, add the bamboo shoots, pork belly, fried tofu, garlic, and vermicelli from [2] and stir-fry

Add [B], cover and simmer. After 2-3 minutes, remove the lid from the frying pan and once the water has evaporated, add oyster sauce and adjust the seasoning

Add sesame oil for flavor and toss quickly, then remove from heat and serve in a serving dish. Top with broad beans to complete