Chinese Food
Marinated pork in old Shanghai
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The pickled bean curd is a very special dish of Shanghai Su Bang cuisine. It tastes salty and fresh. The soup is thick with white juice. The meat is crispy and fat. The bamboo shoots are crisp and tender with strong flavor.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Remove the pork and bacon from the package and wash them. Cut them into pieces the size of mahjong.
Step3:Put the minced pork into a cold water pot and boil it over high heat. When the froth comes out, remove the minced pork and wash it.
Step4:Scald the blinds with hot water for 1015 minutes. Remove the beany smell.
Step5:Peel the winter bamboo shoots and cut them into small pieces for future use.
Step6:Put minced pork, bacon, bamboo shoots and shallots into a casserole. Pour in 1500ml of clear water. Bring to a boil and simmer for 1.5h. *The onions can be beaten into knots and put into a casserole.
Step7:After 1.5 hours, put in the Venetian blinds and continue to cook for 30 minutes in a small pot.
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