Name: Different Pickled Chopped Fresh
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300G bacon; 300G Pork belly; 30G (cooked) isinglass; 300G Spring bamboo shoots; 4 slices Sliced ginger; 2 sheets Tofu Melaleuca; 25G Cooking Wine; Some salt; Some (can be put or not put) Chicken Essence; Some Shimizu

Different Pickled Chopped Fresh

by Small plan

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Ingredients: Melaleuca tofu skin (2 pieces of tofu skin knotted) Bacon 400G G Streaky pork 300G Spring bamboo shoots 300G Cooked fish glue 30G 4 slices of ginger Ingredients: cooking wine 25G salt appropriate amount of chicken essence (can put or not) appropriate amount of green onion
1. First slice the tofu skin, then tie the knots (this step is omitted without taking pictures) isinglass soaked one night in advance, washed and cut into pieces. After washing, the pork belly and bacon are cut into pieces and set aside. The bamboo shoots are cooked and cut into pieces. spare
2. Boil a pot of hot water, put the pork belly and bacon into blanching water. Then remove it and rinse it again with clean water.
3. Put all the ingredients into the hoarding pot.
4. Pour in the cooking wine
5. Add an appropriate amount of water, the water should cover half of the surface of the ingredients
6. Bring to a high heat first, then turn to a low heat, and store it slowly for half an hour
7. Taste the saltiness, if the saltiness is not enough, add some salt and add chicken essence to taste
8. Sprinkle green onion and eat. "

Different Pickled Chopped Fresh

1. First slice the layered tofu skin, then tie the knots (this step is omitted without taking pictures) soak the fish gelatine one night in advance, wash and cut into pieces. After washing, the pork belly and bacon are cut into pieces separately, and the bamboo shoots are cooked and cut into pieces for later use.

2. Boil a pot of hot water, and put the pork belly and bacon in the blanching water. Then remove it and rinse it again with clean water.

3. Put all the ingredients into the saucepan.

4. Pour in the cooking wine.

5. Add an appropriate amount of water, and the water should cover half of the surface of the ingredients.

6. Bring to a boil first on high heat, then turn to low heat, hoard slowly for half an hour, taste the saltiness, if the saltiness is not enough, add appropriate amount of salt, and season with chicken essence.

7. . Sprinkle green onion and eat.

Tips:
1. Do not cover the meat when it is blanched
2. The bacon that you bought yourself is not very salty, and the finished product needs to be added with salt and chicken essence can be added or not, adjusted according to personal taste.