A Delicacy that Cannot be Missed in Spring-pickled Tuk Xian

Name: A Delicacy that Cannot be Missed in Spring-pickled Tuk Xian
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; 100g bacon; a little Black Fungus; Some ginger; Some shallot; Some pepper; Some Cooking Wine

by Xiao Geng's mother

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Pickled Duxian is a favorite way of eating bamboo shoots in Shanghai. Every family has their own method, mainly fresh meat with bacon and bamboo shoots. At the beginning, I was very repulsive of this soup made with bacon. After a long time, I gradually like the taste, salty and delicious. "

Ingredients

250g Pork Belly
100g Bacon
a little Black Fungus
Some Ginger

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Some Shallot

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Some Pepper

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Some Cooking Wine

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A Delicacy that Cannot be Missed in Spring-pickled Tuk Xian

1. Prepare the ingredients.

2. Cut bacon and fresh meat into small pieces, add cooking wine, and blanch the peppercorns.

3. .Bamboo shoots are hulled and cut into small pieces, and the black fungus is soaked.

4. Add salt to a boil in a pot of water, and blanch the black fungus.

5. The bamboo shoots are blanched in a pot of salted water for ten seconds.

6. After blanching the meat, wash the veins and add water again. Bring the ginger slices to a boil, cover and simmer.

7. When you can gently poke the meat with chopsticks, add the black fungus and bamboo shoots to a boil.

8. The savoury and delicious pickled Tuxian is ready.

Tips:
1. Boil the bamboo shoots with boiling water to remove the oxalic acid.

2. Those who like to eat crispy can put the black fungus into the stew in advance. 3. You can also add lettuce and louver knots according to your own preferences.