A delicacy you can’t miss in spring – Pickled Fresh Food

Overview

Pickled fresh meat is a favorite way of eating bamboo shoots among Shanghainese. Every family has its own method. The main method is to add fresh meat to bacon and bamboo shoots. At first I was disgusted with this soup made with bacon, but over time, I gradually fell in love with the taste, salty and delicious.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• shanghai cuisine
• spring recipes
• banquet dishes
• local cuisine
• dinner
• bacon
• black fungus
• cooking wine
• ginger
• onions
• pork belly
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Cut the bacon and fresh meat into small pieces, add cooking wine, and blanch the peppercorns.

   

3. 3 .Peel the shells of bamboo shoots and cut into small pieces, soak the black fungus and let it boil.

   

4. 4 Add salt to a pot of boiling water and bring to a boil, then blanch the black fungus.

   

5. 5 Blanch the bamboo shoots in a pot of salted boiling water for ten seconds.

   

6. 6 After blanching the meat, wash the veins and add water again, bring the ginger slices to a boil, cover and simmer over low heat.

   

7. 7 When the meat can be lightly poked with chopsticks, add the black fungus and bamboo shoots and bring to a boil.

   

8. 8 The salty and delicious pickled food is ready.