每個國家/文化都有他們的療癒食物，我覺得筍乾控肉絕對是台灣的代表之一！
Every country/culture has its own comfort food! I believe this Pork stew with bamboo shoots is definitely one of those top list comfort food in Taiwan.
尤其對我們這種居住在國外的異鄉遊子特別有感覺，光聞到味道就覺得幸福滿分了！尤其是現在疫情的關係沒有辦法回台灣，我必須要分享一下怎麼製作這個過程給大家，所以讓大家也可以用味道來解鄉愁！
Especially for people like us who live in a foreign country. It is hard to travel back to our own country during this pandemic. I will love to share how to make this dish with you. So you can make it to cure your homesickness or just to try it for the first time!
通常我會用鑄鐵鍋來做這道料理，但是那個要花比較久的時間，然後所以我就用電子快鍋來烹調，可以加快烹煮的時間。
I normally would cook this dish with my cast-iron on the stove. However, I started my cooking time a bit late to make dinner yesterday, so I decided to use my instant pot (electric pressure cooker). It definitely has shorten the cooking time a lot a lot shorter!
材料：
- 豬腳/蹄膀 或是有帶點肥的豬肉部位 約3-4磅
- 筍乾 一包
- 梅乾菜 3 小捆 （也可以省略）
- 蒜頭 去皮 一小把
- 沙拉油 1-2 大匙
- 醬油 約兩-三杯（量杯）
- 黑胡椒粉 適量
- 香油 適量 約一小匙
- 米酒 約兩大匙
- 糖 （冰糖） 約兩大匙
- 水 約 7-10 杯 （可以蓋過全部的料）
Ingredients:
- Pork hock/ pig feet or a little fatter part of pork 3-4 lbs
- dehydrated salted bamboo shoots 1 pack
- preserved Taiwanese veggies 梅乾菜 (optional) 1 pack
- peeled garlic cloves 1/4 cup
- cooking oil 2 TBS
- Soy sauce about 2-3 cups
- pepper about a pinch for taste
- sesame oil 1 tsp
- cooking oil 2 TBS
- sugar/ rock sugar 2TBS
- water 7-10 cups or at least cover all the ingredients
作法：
- 清洗筍乾，用熱水浸泡，過一個小時以後來換水，然後把泡軟的筍乾撕成條狀
- 用同樣的方法在另外一鍋泡梅干菜
- 然後兩鍋都要每一小時換水再加溫熱水浸泡，浸泡到筍乾跟梅干菜都軟了，大約泡四個小時以上
- 要烹煮前把水份瀝乾放在一旁備用
- 用電子快鍋插電選擇爆香/拌炒的模式
- 加入兩大匙的沙拉油
- 把切好的豬肉或是豬腳放入鍋中爆香
- 加入蒜頭一起爆香
- 加一點糖炒一炒上色
- 嗆入米酒
- 加胡椒粉
- 加入醬油
- 加入筍乾和梅干菜
- 加入水淹過全部的材料 （不可以超過鍋內最高的規定量）
- 把蓋子蓋上，然後把選項改成燉肉，燉40分鐘！
- 我過一個小時以後烹煮完畢，洩壓開鍋，試吃然後看是否需要調整味道。
- 盛盤上桌！
How to:
- Wash the dehydrate salted bamboo shoots with water thoroughly. Soak with hot water for an hour in a big bowl. Change water every hour for at least 4 hours or until it is softened. Hand shredded the bamboo shoots into strips.
- Do the same thing to the preserved Taiwanese veggies (梅乾菜）
- Before cooking, drain all the water and set aside both bamboo shoots and the preserved veggies.
- plug in the Instant Pot and select sauté mode.
- drizzle oil in
- put in the cut pork or hocks in the pot and brown them
- add sugar in to brown
- add cooking wine
- add pepper
- add soysauce
- add in both prepared bamboo shoots and preserved veggies
- add water to cover all the ingredients ( but make sure not over the max line in the inner pot )
- close the lid and select meat mode for 40 minutes
- after it is all cooked and release the vault
- open the lid and taste to see if you need to adjust the taste before plating!
