Chinese Food
Marinated and fresh
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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 pickled bacon; fresh refers to fresh meat (chicken, streaky pork, spareribs, etc.); Du refers to braised in a small fire.
Cooking ingredients
Cooking Steps
Step1:Cut streaky pork into chunks.
Step2:My own salted duck chop made years ago.
Step3:Put the streaky pork and salted duck into the pot together. Add clear water and boil. Add ginger, scallion and cooking wine and cook for three minutes to remove the blood foam.
Step4:Wash the meat with running water and control the water.
Step5:Put the meat in the casserole. Add in the pure water and boil over high heat. Turn the heat to simmer for 20 minutes.
Step6:The bamboo shoots are peeled. The kitchen knife is deep cut. It's peeled off immediately. It doesn't need to be peeled one by one.
Step7:Cut into pieces for standby.
Step8:Add the pieces of bamboo shoots into the half cooked broth. Boil and continue to simmer.
Step9:Put it in the stew for about 20 minutes, and the soup will be white. This kind of taste is not like a restaurant with a drop of fragrance.
Step10:When the meat is rotten, you can turn off the fire. The heat preservation performance of the casserole is very good. Do not open the lid when turning off the fire. Add some salt before leaving the pot. No other seasoning is needed.
Step11:Use a seasoning bowl to pour in the soy sauce, shallot foam, a little sesame oil and streaky pork.
Step12:If the taste is light, you can not dip the seasoning.
Cooking tips:1. Salted duck is soaked in warm water to remove salt in advance. The salt that hasn't been soaked should be reduced. The best way is to taste it. Ha ha. 2. It's better to add enough water at one time. You really need to add water and heat water in the middle. 3. Reduce the amount of marinated meat. It's just for seasoning. Put more soup and drink it to collect the throat. 4. The best way to make soup is to use a casserole. Be patient. It's more delicious to stew slowly on a small fire. This casserole I use is called dry burning, quick cooling and unbroken. It is mainly combined with slow stewing and braising. The meat is crisp but not rotten. There are skills in making delicious dishes.
