Foodabc Chinese cuisine Shanghai cuisine

Pickled and Fresh

2024-06-01 14:59:19 797

"Pickling" means salted meat, with three layers of pork belly being the best. "Fresh" means fresh meat, either pork belly or pork ribs can be used. "Dudu" is probably an onomatopoeic word~~~~A pot of good soup on the stove emits a "Dudu" sound, and a hint of anticipation arises naturally. This way, a pot of soup does not require any seasoning, and the most beautiful flavors of salty and fresh blend together. Drinking it, it is so fresh that even eyebrows fall off< br>

Details of ingredients

Technique

difficultybeginner
workmanshipother
tastesalty and savory
timeThree quarters of an hour

Steps to make Pickled and Fresh

1. Raw material diagram.
2. Louver knot.
3. Soak the fresh bamboo shoots with water beforehand to remove the beany and astringent taste.
4. Salted meat
5. Soak the flat tip in cold water beforehand to remove some of the salty taste.
6. Add scallions and crushed ginger to cold water.
7. After boiling water, add the bacon and pork ribs first.
8. After the fire is boiled, you can stand beside it and start skimming until the fire is boiled to the point where there is no foam. I skimmed for about 20 minutes, so that the soup cooked by the fire will be milky white, skimming the foam will make the taste fresh.
9. Add a flat tip at once.
10. Mix fresh bamboo shoots and milk white soup, then simmer over low heat for an hour.
11. Add the blinds and simmer over low heat for 15 minutes. Sprinkle with scallions while drinking.