Chinese Food
Marinated pork in Shanghai
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Pickled and fresh. It's a special dish of Wuyue in the south of the Yangtze River. Now it's a local dish in Shanghai. 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. A soup made with bamboo shoots and fresh and salted pork slices. Pickled refers to the pickled bacon; fresh refers to the fresh meat; Du refers to the meaning of braised in a small fire. -
Cooking ingredients
Cooking Steps
Step1:First of all, change the shutter to a knife to make a kno
Step2:Cut bacon and streaky pork separately after soaking in wate
Step3:The bamboo shoots are also boiled in boiling water for 10 minutes to remove the astringenc
Step4:Sliced ginger, knotted shallo
Step5:Salt meat and fresh meat are put into the pot together. Add enough water, ginger and onion. Boil and wash off the blood foam
Step6:Restart the pot, add clean water and fresh onion and ginger. Pour in 15g yellow wine and bring to a boil
Step7:Then simmer for an hou
Step8:Then add bamboo shoots and knots and continue for half an hour. Put in a little salt before cooking
Step9:Finished produc
Step10:Very deliciou
Cooking tips:Some people say that the bamboo shoots will have astringency. When boiled with water, put in the bamboo shoots and a little salt and boil for 10 minutes, the bamboo shoots will not be astringent. There are skills in making delicious dishes.
