Pickled fresh food

Overview

You can never tire of eating pickled delicacies. It is the favorite of us Jiangnan people. No matter how busy we are in this season, we will always find time to stew a pot, boil a big pot of soup and water, and then you will have a bowl and I will have a bowl. After taking a sip of the soup, one word will be said in my mouth, "fresh". . . . In the past, pickled fresh vegetables had to be simmered until the soup was thick and white, but that would make people feel too greasy. Now I simmer it slowly over low heat, so the soup is clear and the flavor is not reduced. If you like it, try it

Tags

• home cooking
• private kitchen
• children
• old man
• spring recipes
• lunch
• famous dishes
• bacon
• bamboo shoots
• fragrant lettuce
• fresh pork short ribs
• rice wine
• ginger slices
• green onions

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Prepare seasoning

   

3. 3 Wash the short ribs and bacon, blanch them in cold water, remove them and wash them with warm water

   

4. 4 In another pot, add bacon and short ribs, pour in water, add ginger slices and green onion knots

   

5. 5 Peel the fragrant lettuce and bamboo shoots, remove the old roots, wash and cut into pieces

   

6. 6 Cover and bake, then open slightly and skim off any foam

   

7. 7 Add rice wine

   

8. 8 Cover and bring to a boil over high heat, then turn to low heat for an hour and a half

   

9. 9 Open, remove the bacon and cut into pieces, add the bamboo shoots and bring to a boil over high heat, then reduce the heat to low for 20 minutes and then add the fragrant lettuce

   

10. 10 Pour in the bacon and bring to a boil over high heat for a while, then turn off the heat

    

11. 11 Serve