Chinese Food
Teach you to stew a bowl of the freshest clear soup and marinate it (with the method of homemade Bacon)
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Pickled fresh dishes belong to the characteristics of Jiangnan, Wu and Yue. Now they are one of the representative dishes in Shanghai Benbang, Suzhou and Hangzhou cuisines. This dish is 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. It's mainly a soup made with bamboo shoots, fresh and salted pork slices. Pickled refers to the pickled bacon; fresh refers to the fresh meat (chicken, hoof, spareribs, etc.); Du means braised in a small fire. This is a delicious soup without any seasoning. This bowl of soup is not as white as other soups. On the contrary, it's clear soup. It's full of fragrance and surprises. I didn't live in Jiangsu and Zhejiang, but I fell in love with Jiangsu and Zhejiang cuisine because of hairy crabs. I often went to a Shanghai restaurant called liujinnian for dinner in Guangzhou, where I drank this soup. I would order it every time I went. I think I can marinate bacon when I see the beginning of winter. I've been waiting for more than ten days to finish it
Cooking ingredients
Cooking Steps
Step1:Heat the pot and add the sea salt and pepper to stir fr
Step2:The skin and streaky pork are rubbed repeatedly with salt.
Step3:Put meat and salt in a casserole and pour it with high white wine (the Red Star Erguotou I use is particularly fragrant
Step4:Cover it with a layer of plastic wrap or oil absorbent paper. Put heavy objects on it. It's better to press it tightly. I can't find a suitable heavy object but press it with stone. Then put it in a cool place.
Step5:In the first few days, you can fold the meat every day. Pour out the water that seeps out. On the fifth day and the tenth day, if the salt looks very little, you can add salt. The time of pickling depends on personal preference. It takes at least one week. I have been pickling for 14 days. I can smell the meat when I open the lid at the back.
Step6:After marinating, string it up with hemp rope and let it dry in the sun. It's about three days after sun. It's about a long time in cloudy days. It's about 60% dry. Like dry can be dried until hard. (because I forgot to take a picture. This picture is of bacon. Please forgive me.
Step7:Cut the meat red. Put it in the freezer and keep it for a long time.
Step8:Wash the bacon and slice or cut into pieces. Cut the streaky pork and winter bamboo shoots
Step9:Blanch the winter bamboo shoots with boiling water in the pot. Remove the astringency of the winter bamboo shoots.
Step10:Secret 1 - put cold water in the pot and put in fresh bacon. Do not cover the pot. Boil the bleeding foam. Take out the meat.
Step11:Secret 2 - put water in the casserole and boil two pieces of ginger. Add bacon and streaky pork. Turn to a small fire and stew. Boil clear soup without cover. Put enough water in it. Add boiling water if you have to add water halfway. If you have any more foam, please pull it out. I don't have much oil or foam.
Step12:Try it after cooking for an hour. My bacon just doesn't need salt. Put the winter bamboo shoots and continue to stew. If the taste is light, add some salt to tast
Step13:Boil for 20 minutes, then put in the Venetian blinds. Stew for 15 minutes.
Step14:Just a bowl of the freshest clear sou
Cooking tips:There are skills in making delicious dishes.
