Chinese Food
It's not marinated. You may have had a false spring
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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.
Cooking ingredients
Cooking Steps
Step1:Cut the bean skin into strips and tie them into bows. The bean skin is thicker. It tastes good.
Step2:Doupi is in the water. Remove the smell of Doupi.
Step3:Sliced pork.
Step4:Jinhua ham, wash it. Slice it.
Step5:Cut the bamboo shoots into hobs.
Step6:Put the scallion, ginger and streaky pork into cold water. Add wine. Remove the soft blood water.
Step7:Take another pot of water and bring it to a boil. Add pork, ham and foam. Simmer for 15 minutes. Add the bamboo shoots and blinds. Simmer for an hour. After 20 minutes of stewing, taste the salt. Because the ham is salty. Put salt again.
Step8:When you're out of the pot, sprinkle with medlar and shallot. Chinese wolfberry is suitable for spring. It nourishes the liver and brightens the eyes. It also has good color.
Cooking tips:There are skills in making delicious dishes.
