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Preserved Pork with Fresh Sauce

2024-04-23 13:17:20 524

Spring bamboo shoots are on the market in spring, and pickled and fresh are a must-have delicacy for this season. The marinated fresh soup is delicious mainly because of the presence of ham. I have previously mentioned using ham to make marinated fresh soup. I bought some small bamboo shoots today, but I may not have ham at home anymore. I used cured meat instead of ham. Although the taste is still slightly worse than ham, the pickled meat made with cured meat is more down-to-earth. The ingredients are readily available, making it more convenient to make, and the taste is also good.

Details of ingredients

Cured meat100g
Fresh meat150g
Spring bamboo shoots200g
asparagus50g
Rolls of dried bean milk creams100g foam hair
salt4g
sugar2g
Pepper powder2g

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeHalf an hour

Steps to make Preserved Pork with Fresh Sauce

1. First, boil the cured meat in water for a few minutes, which can remove excess oil and slice it well.
2. Boil the spring bamboo shoots with rice washing water and rinse thoroughly.
3. Cutting section.
4. Cut fresh meat into pieces and blanch it with cold water to remove any blood foam.
5. Remove the blanched meat and slice the cured meat.
6. Put hot water in a clay pot, add ginger, and add both cured meat and fresh meat.
7. Bring to a boil over high heat and simmer over low heat for 20 minutes.
8. Put in the spring bamboo shoots.
9. Season with salt, sugar, and pepper.
10. Add Rolls of dried bean milk creams.
11. Continue simmering for 15 minutes, and finally add asparagus.
12. Boil for 2 minutes and then leave the heat, the taste is also very delicious.