Pickled fresh food

Overview

Pickled Duxian is a special dish of Wuyue in the south of the Yangtze River. It is now one of the representative dishes in Shanghai local cuisine, Suzhou cuisine and Hangzhou cuisine. This dish tastes salty and fresh, with thick white soup, crispy and fat meat, fragrant and crispy bamboo shoots, and rich umami flavor. I collected the scattered side dishes and made a pot of pickled fresh vegetables. The child was sweating as he ate it. It was mainly a soup of spring bamboo shoots and fresh and salty pork belly slices. Pickled refers to marinated bacon; Xian refers to fresh meat (chicken, trotters, short ribs, etc.); Du means braised over low heat. I collected the scattered side dishes and made a pot of pickled fresh vegetables. The children were sweating after eating them. In fact, our home-cooked food is flexible and changeable. As long as it is delicious, it is also happy to make it into dark dishes. Pickled fresh, the main pickled, fresh and spring bamboo shoots are all available. I collected half a lettuce and a cabbage heart from the refrigerator and cooked them together. On this cold spring day, I felt warm all over after a bowl. The children who don’t eat bacon also hugged, drank and gnawed.

Tags

• hot dishes
• home cooking
• su cai
• spring recipes
• braised pork ribs
• cabbage
• cooking wine
• green bamboo shoots
• old ginger
• onions
• pork belly
• spring bamboo shoots

Ingredients

Steps

1. 1 In spring, there are so many delicious ingredients. Everything grows and comes to life everywhere. Spring bamboo shoots are one of my favorite ingredients.

   

2. 2 Peel, wash and cut into large pieces

   

3. 3 Cut the pork belly into cubes and set aside

   

4. 4 An appropriate amount of home-marinated cured pork ribs, cut into pieces and set aside

   

5. 5 Blanch the spring bamboo shoots in boiling water for about 3 minutes to remove the astringency.

   

6. 6 All the fresh meat and cured pork ribs are also blanched

   

7. 7 Onions and ginger are ready.

   

8. 8 Throw all the blanched ingredients into the casserole, put the onion and ginger together with the ingredients, add boiling water, rice wine, and simmer over low heat for an hour. My casserole has high thermal conductivity and good preservation effect. Generally, the casserole needs to be cooked longer, and it takes half an hour to an hour

   

9. 9 Finally, add the green bamboo shoots and Chinese cabbage and cook for 5 minutes. There is no need to sprinkle salt after cooking, because the bacon itself is very salty. If you don’t try this pot, you won’t be able to feel how fresh it is

   

10. 10 Finished product

    

11. 11 Finished product