Pickled fresh food

Overview

Pickled Duxian is a special dish in Jiangsu, Zhejiang, and Shanghai. This dish has a salty and fresh taste, thick white soup, crispy and fat meat, fragrant and crispy bamboo shoots, and strong umami flavor. Pickled means salty; Xian means fresh; Du means stewed over low heat. The bamboo shoots in Pickled Duxian can be made with winter bamboo shoots or spring bamboo shoots. At this time, spring bamboo shoots are very tender and crispy and cheaper than winter bamboo shoots. Therefore, it is best to use it to make this pickled fresh bamboo shoot. Add some louver knots to make the soup richer in taste and more nutritious.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• lunch
• bacon
• chives
• cooking wine
• fresh pork bones
• spring bamboo shoots
• venetian knot
• vinegar
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Peel the spring bamboo shoots, wash and cut them into sections, blanch them in boiling water for about 3 minutes, take them out and set aside

   

2. 2 Wash the bacon and cut it into pieces. Chop the fresh pork bones into pieces and clean them

   

3. 3 Put the washed pork bones and bacon into a pot of cold water

   

4. 4 Bring to a boil over high heat and cook for about 5 minutes, remove and wash

   

5. 5 Pour clean water from a large pot into a casserole, put the blanched pork bones and bacon into it, and add onions, ginger slices, cooking wine and a few drops of vinegar. Cover the lid and bring to a boil over high heat, then simmer over low heat

   

6. 6 When cooking for one hour, add spring bamboo shoots and continue cooking

   

7. 7 Cook until about 20 minutes. Add the louver knot and cook for another 15-20 minutes

   

8. 8 After cooking, add salt and white pepper according to the saltiness of the soup, and mix well

   

9. 9 Enjoy a pot of fresh soup!