Chinese Food
Pickled and fresh -- a delicacy of spring
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The south of the Yangtze River in March is misty and misty; the south of the Yangtze River in March is picturesque and poetic; the south of the Yangtze River in March is springing up Pickled and fresh. A special dish in Jiangnan area. It is also a home-made soup in Shanghai in spring. The taste is salty and fresh. The soup is thick with white sauce. The meat is crisp and fat. The bamboo shoots are crisp and tender. The taste is strong. The bamboo shoots are matched with pork ribs and bacon. The salt is used as the simplest seasoning. Only in the season when the bamboo shoots are on the market can you taste this delicious human delicacy-
Cooking ingredients
Cooking Steps
Step1:Prepare ribs and bacon.
Step2:Cut them into pieces about 1 inch square.
Step3:Cold water. Bleeding water (bacon also needs to be drained).
Step4:Take off the shell.
Step5:Cut off the old roots and a little old skin. Cut into hobs.
Step6:Wash the watered meat piece by piece. Scrape the skin with a knife. If there is hair, pull it out.
Step7:Pour enough water into the soup pot. Put in the cleaned meat. Then put in the ginger.
Step8:Pour in the cooking wine.
Step9:Add the bamboo shoots together. Then boil over high heat. Turn to medium low heat and simmer slowly.
Step10:Blinds knot (you can buy blinds to tie by yourself if you have ready-made ones.) Soak in hot water for a while . then rinse with cold water.
Step11:About three quarters of an hour. Take the chopsticks and poke. If the chopsticks can easily poke into the meat, put the blinds in. Continue to simmer on medium and low heat until the meat is fully cooked. Put salt. Then you can turn off the fire.
Step12:Sprinkle some shallots. It's done.
Step13:Done.
Step14:Done.
Cooking tips:Because there is bacon in the soup. So the last salt. Please taste the taste first, and then add it according to your taste. There are skills in making delicious dishes.
