Pickled and Fresh

2025-01-10 14:59:13 1458

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< br>

Details of ingredients

Spring bamboo shootsA few pieces
Preserved pork ribsOne root
Pork belly with five flowersa piece
gingera piece
Cooking wineA spoonful
ScallionA few pieces
Chinese cabbageOne
lettuce Half a piece

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timean hour

Steps to make Pickled and Fresh

In spring, there are too many delicious ingredients. Everything grows and there are vitality everywhere. Spring bamboo shoots are one of my favorite ingredients.
2. Peel, wash, and cut into large pieces on a rolling cutter
3. Cut the pork belly into pieces for later use
4. Take an appropriate amount of pickled pork ribs and cut them off for later use
5. Blanch the spring bamboo shoots in boiling water for about 3 minutes to remove any astringency.
6. Blanch all fresh meat and pork ribs once
7. Prepare scallions and ginger.
8. Put all the blanched ingredients into a clay pot, including scallions and ginger. Add boiling water, yellow wine, and simmer on low heat for one hour. My clay pot has high thermal conductivity and good preservation effect. Generally, it needs to be boiled for an additional half hour to an hour
9. Finally, add green bamboo shoots and bok choy and cook for another 5 minutes. After cooking, there is no need to sprinkle salt because the cured meat itself is particularly salty. You can't feel how fresh this pot is without trying it out
10. Finished products
11. Finished products