Chinese Food
Marinated and fresh
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The freshest and most tender spring shoots in spring. They are cooked with meat for an hour or two. No need to add too much seasoning. A sip of soup will bring out eyebrows.. As a northerner, this pickle is not as good as the authentic Shanghainese. But with the fresh bamboo shoots, ribs and bacon, a pot of good soup can be made after slow stewing. -
Cooking ingredients
Cooking Steps
Step1:Wash and soak the spareribs for half an hour to remove the blood. Drain the spareribs in the pot. Add some ginger. Blanch the spareribs for five or six minutes with a little cooking wine. Some foam will appear.
Step2:Take out the spare rib
Step3:Well cut bacon. Authentic pickled pork needs bacon. It's not easy to buy in the north. So bacon is used.
Step4:Spring bamboo shoots are ready. Remove the skin and root.
Step5:Cut into hobs.
Step6:Put water in the pot. Put in the bamboo shoots after boiling. Blanch for three or four minutes and take out for standby.
Step7:Get the blinds ready.
Step8:Put enough water in the casserole. Put the ribs and bacon in the casserole. Add some ginger. Open fire and cook.
Step9:Add a tablespoon of cooking wine. Cook over medium low heat for 20 minutes.
Step10:Put the boiled bamboo shoots into the casserole.
Step11:Add a shallot and tie it in. Simmer for 4050 minutes.
Step12:Add in the blinds. Keep cooking for half an hour.
Step13:Almost two hours later, add some salt and marinate it. It's delicious without any other seasoning.
Step14:The exclusive delicacy of spring.
Step15:The bamboo shoots are crispy, the meat is soft, the soup is fresh and delicious, which is not inferior to the delicacy of spring.
Cooking tips:1. If you have bacon, it will make this dish more authentic and delicious. 2. According to your preference, add some pepper at the end. There are skills in making delicious dishes.
