Jiangnan Famous Dish~Pickled and Fresh, with White Soup, Thick Juice, Fresh and Beautiful Aroma

1. 200g of salted meat, half a child's chicken, 1 spring bamboo shoot, 6 lou knots, 1 slice of ginger, and 2 scallions tied together.

2. Remove any unwanted residue from half of the chicken, wash it and cut it into pieces. Add ginger to the boiling water in the pot, pour the chicken pieces into the pot, boil them, pour in cooking wine, blanch them, remove them, rinse with warm water, and put them into a bowl for later use.

3. Peel off the shell of the spring bamboo shoots, cut off the old roots, cut them in half and blanch them in a pot for about 5 minutes. Remove and soak in clean water for 10 minutes, then remove and slice them into pieces or use a rolling knife. Wash and cut the salted meat into strips, blanch it in a pot, add cooking wine to the water outlet to remove the fishy smell, remove and set aside. Put the blinds into the pot and blanch for about 1 minute before removing them.

4. Prepare all the ingredients, prepare one clay pot, add scallions and ginger, and put chicken chunks and bacon into the clay pot.

5. Add water to submerge the ingredients, bring to a boil over high heat, then add cooking wine. While cooking, skim off the foam in the pot until no foam is clean. Pour the spring bamboo shoots into the pot and continue to cook over high heat. Finally, put the louvers together and bring to a boil over high heat. Turn to low heat and let it simmer for about 45-60 minutes. Finally, remove the scallions from the pot and discard them.

6. Full of fragrance.

7. This dish is crispy and tender, with an incredibly delicious marinade. First, take a spoonful of milk white thick soup, then take a bite of meat and bamboo shoots. The taste is very refreshing and delicious.

Does it feel very simple. If you want to give it a try, hurry up and start cooking for love, and eat spring into your stomach. Let's try a bowl of fresh food ourselves first.