Marinated and fresh

fresh pig bone:250g bacon:300g bamboo shoots:6 shutter knot:100g chives:one ginger:3 pieces cooking wine:moderate amount vinegar:a few drops salt:moderate amount white pepper:moderate amount https://cp1.douguo.com/upload/caiku/9/3/1/yuan_9398dab713e4e32c2bc4652fba5f6de1.jpg

Marinated and fresh

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Xianduxian is a special dish in Jiangsu, Zhejiang and Shanghai. 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. The flavor is strong. Pickle means salty; fresh means fresh; Du means braised in a small fire. Pickled bamboo shoots can be made from winter bamboo shoots or spring bamboo shoots. At this time, the spring bamboo shoots are very tender and crisp. They are cheaper than winter bamboo shoots. So, it's the best way to make pickled bamboo shoots. Add some blinds to make the soup taste richer and nutritious.

Cooking Steps

  1. Step1:Remove the shell of the spring bamboo shoot, wash and cut into sections. Blanch in boiling water for about 3 minutes and remove for standb

  2. Step2:Wash the bacon and cut it into pieces. Clean the fresh pork bones (cut them when you buy them)

  3. Step3:Put the cleaned pork bones and bacon into the cold water po

  4. Step4:Boil over high heat for about 5 minutes, remove and was

  5. Step5:In the casserole, pour in the water from the big pot. Put the pork bone and bacon into the casserole. At the same time, put in the onion, ginger, cooking wine and a few drops of vinegar. Cover the casserole and boil it over high heat. Turn to low heat and simmer slowly

  6. Step6:Put in the asparagus and cook for an hour

  7. Step7:Cook for about 20 minutes, put in the blinds and cook for another 1520 minute

  8. Step8:Add salt (according to the saltiness of the soup) and white pepper to mix well after cookin

  9. Step9:Enjoy a pot of fresh soup.

  10. Step10:Finished produc

  11. Step11:Finished produc

Cooking tips:1. Because there is more oxalic acid in the asparagus, it's better to add water for a few minutes before cooking. It can remove part of the astringency. 2. The saltiness of bacon is different. When adding salt, it's better to taste it first and then put 3. When stewing the bone soup, put some vinegar. It can make the phosphorus and calcium in the bone dissolve in the soup. It's convenient for people to absorb and cook delicious dishes.

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