Pickled and Fresh

2024-12-29 14:59:12 445

Marinated and fresh, it is a characteristic dish of Jiangnan Wu Yue cuisine and has become one of the representative dishes in Shanghai's local cuisine, Suzhou cuisine, and Hangzhou cuisine. This dish has a salty and fresh taste, with a thick white soup and juicy broth. The meat is crispy and fatty, and the bamboo shoots are fragrant and tender, with a strong and savory flavor. Mainly a soup made by boiling spring bamboo shoots and fresh and salty pork slices. 'Salted' refers to salted meat that has been marinated; 'Fresh' means fresh meat (chicken, trotters, pork ribs, etc.); 'Du' means simmering over low heat.

Details of ingredients

Spring bamboo shoots4 pieces
bacon150g
Pig trotters650g
salta little
Cooking wine3 spoons
Ginger slices3 pieces

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeThree hours

Steps to make Pickled and Fresh

1. Cut the spring bamboo shoots into pieces and prepare them with plenty of water for later use
2. Soak the pig's trotters in water
3. Remove and rinse with clean water
4. Wash salted meat with warm water
5. Put pig trotters and bacon into the rice cooker
6. Add ginger slices, an appropriate amount of water, and cooking wine
7. Use a soup cooking program to stew for 2 hours
8. Half the time, put in spring bamboo shoots
9. Continue stewing until the pig trotters are crispy and tender, taste the flavor and see if salt is needed
10. Finished product drawings