Foodabc Chinese cuisine Shanghai cuisine

A delicacy that cannot be missed in spring - pickled and fresh

2024-06-01 14:59:28 603

Pickled fresh bamboo shoots are a popular way of eating bamboo shoots among Shanghai people. Every family has its own method, mainly adding fresh meat with salted meat and bamboo shoots. I initially had a strong aversion to this soup made from salted meat, but over time, I gradually developed a liking for its savory and delicious taste.

Details of ingredients

Pork belly with five flowers250 grams
bacon100 grams
Black fungusa little

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeThree quarters of an hour

Steps to make A delicacy that cannot be missed in spring - pickled and fresh

1. Prepare the raw materials.
2. Cut the salted meat and fresh meat into small pieces and add cooking wine. Blanch and blanch the Sichuan pepper once.
3. Remove the shell and cut the bamboo shoots into small pieces, then soak the black fungus and let it bloom.
4. Bring to a boil with salt in a water pot, blanch and blanch black fungus once.
5. Heat the bamboo shoots in a pot of salt boiling water for more than ten seconds.
6. Wash the blanched meat and add water again. Bring the ginger slices to a boil and simmer over low heat.
When you can gently poke the meat with chopsticks, you can add black fungus and bamboo shoots and boil them.
8. A delicious and salty pickled dish is ready.