Jiangnan Clay-Pot Bamboo Shoots with Salted Pork
Spring bamboo shoots, tofu knots and salted pork in a rich savoury-fresh broth.
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Minbei Lees Bamboo Shoots and Pork
Northern Fujian's lees stir-fry: winter bamboo shoots, pork slivers, mushrooms and dried shrimp tossed over fierce heat with wine lees. Adapted for a home kitchen from the original ClouChef R&D report — 糟片鱼闽北, report 50.
Original poster image from clouchef.com (poster: 糟片鱼闽北_50.jpeg). This is the hero poster only, not a step-by-step photo set.
Prep: 5 minutesCook: 2 minutesTotal: 7 minutesServings: 2Difficulty: Easy–MediumRegion: Fujian (Minbei / Northern Fujian)Flavour: Wine-lees fragrant, salty-savoury
Why this works
This is a dish of speed and one aromatic decision. The bamboo shoots are sliced two millimetres thin and blanched for one minute to remove astringency, then drained thoroughly, because any water left on them will steam the pan and defeat the fierce heat the report demands. The pork is cut into fine three-centimetre slivers and slipped through oil at about one hundred and sixty degrees until it just loses its pink, then the mushrooms and dried shrimp are fried for thirty seconds, the wine lees for twenty seconds — no longer, or its wine aroma evaporates — and the shoots go in for a final fifteen seconds with the seasonings. Total tossing is under a minute, and the report's serving temperature is above eighty degrees, which means the plate should be preheated and the dish should go straight from pan to table. The result is crisp shoots coated in a dark, amber, wine-scented gloss, with the pork as a savoury accent rather than the bulk.
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Ingredients
| Ingredient | US | Metric | Substitute / note |
|---|---|---|---|
| Winter bamboo shoots, tender | 5.3 oz | 150 g | Slice 2 mm thin, blanch 1 minute, drain thoroughly. |
| Pork tenderloin, in fine slivers | 2.8 oz | 80 g | Cut about 3 cm long. |
| Dried shiitake, soaked, in shreds | 1.1 oz | 30 g | — |
| Dried shrimp, softened in warm water | 0.35 oz | 10 g | — |
| Wine lees (zaopo) | 1.8 oz | 50 g | Fry for about 20 seconds only, to keep the wine aroma. |
| Salt | ¼ tsp | 2 g | — |
| Sugar | ½ tsp | 3 g | — |
| MSG | Pinch | 1 g | Optional; omit if you prefer (adaptation). |
| Cooking wine | 2 tsp | 10 ml | — |
| Cooking oil | 1 tbsp + 1 tsp | 20 ml | — |
| Scallion, chopped, to garnish | To taste | To taste | Optional, per the report. |
Equipment
- Wok or large skillet — no wok required (adaptation)
- Pot for blanching the shoots
- Preheated serving plate (the report requires serving above 80 °C)
Steps
- Prepare the shoots and pork. Shell the winter bamboo, slice 2 mm thin, blanch in boiling water for 1 minute to remove astringency, and drain thoroughly. Cut the pork into fine 3 cm slivers, shred the soaked mushrooms, and soften the dried shrimp in warm water.
- Slip the pork. Heat oil to about 160 °C (medium-hot), slide in the pork slivers, and stir-fry quickly until fully coloured and cooked through, about 15 seconds. The report requires the centre to reach at least 75 °C. Lift out and set aside.
- Fry the lees base. In the same pan with a little oil, fry the mushroom shreds and dried shrimp for about 30 seconds until fragrant, then add the wine lees and fry over fierce heat for about 20 seconds until the wine aroma rises. Do not fry the lees longer or the aroma evaporates.
- Combine and season. Add the blanched shoot slices and stir-fry over high heat for 15 seconds. Add the salt, sugar, MSG and cooking wine, toss quickly for about 10 seconds, and take off the heat at once. Total tossing must stay under 1 minute.
- Serve hot. Transfer to a preheated plate, garnish with a little chopped scallion if you like, and serve immediately, above 80 °C.
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Technique: lees for twenty seconds, shoots for fifteen
Wine lees are volatile: twenty seconds over fierce heat releases their aroma, and a minute of it boils it away. The same logic applies to the shoots — fifteen seconds keeps them crisp, and any longer makes them weep. Have everything cut, blanched and drained before the pan gets hot, because there is no time to prep once the oil is in.
Variations
- No dried shrimp: use extra mushrooms; the dish loses some seafood depth (adaptation).
Frequently asked questions
Why drain the shoots so thoroughly?
Wet shoots steam the pan and stop the fierce-heat fry, making the dish watery instead of crisp.
Why must it be served so hot?
The report requires serving above 80 °C; cooled, the wine-lees aroma fades and the shoots soften.
Storage and freezing
Best eaten immediately, above 80 °C. Leftovers keep 1 day refrigerated; reheat quickly until steaming hot — the shoots will soften. Do not freeze.
Minbei Lees Bamboo Shoots and Pork — Recipe Card
Wine-lees bamboo shoots with pork slivers, mushrooms and dried shrimp, tossed over fierce heat.
Prep: 5 minutesCook: 2 minutesTotal: 7 minutesServings: 2
Ingredients: 150 g winter bamboo shoots; 80 g pork tenderloin; 30 g shiitake; 10 g dried shrimp; 50 g wine lees; 2 g salt; 3 g sugar; 1 g MSG (optional); 10 ml cooking wine; 20 ml oil; scallion to garnish (optional).
Steps: 1) Prep shoots and pork. 2) Slip pork 15 seconds. 3) Fry mushrooms, shrimp and lees. 4) Add shoots, season, serve hot.
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Source note: ingredients, quantities and steps are adapted from the original ClouChef R&D report for 糟片鱼闽北 (data/reports/50.md). The report's pricing, margin and marketing sections are deliberately omitted here; no B2B cost is presented as a home-cook cost. Source note: the report is titled 糟片鱼闽北; its ingredient table lists pork tenderloin and no fish, and this page follows the ingredient table. Home servings (2, from one 350 g restaurant portion) are an adaptation. Original poster image: clouchef.com (糟片鱼闽北_50.jpeg).