Learn Authentic Hangbang Cuisine-pickled Duxian

Name: Learn Authentic Hangbang Cuisine-pickled Duxian
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces of 200g Spring bamboo shoots; 450g pork hock; 120g Shanghai Bacon; 40g Salted ham; Some Bean curd; 30g shallot; 5g ginger; 1500L Shimizu; 50ml Huadiao Wine

by Dark day

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pickled and fresh, Subang dishes, taste salty and fresh, soup white juice thick, crispy meat, bamboo shoots are fragrant and crispy, with strong umami flavor. The soup is mainly made of spring bamboo shoots and fresh and salty pork belly. The soup is "marinated", which means salty; "fresh" means fresh; and "boiled" means braised.

My Guangdong-born guy always only eats but not cooks pickled duxian, because the spring bamboo shoots in the north are too strong and astringent, which may be the result of a numb mouth. Until the other day, Nakoo ordered the southern one on the Internet. Authentic spring bamboo shoots, and asked me if I want it. I have always trusted Virgo students' taste for food, how could this good opportunity be missed, of course. By the way, I asked for some tips. Today is now available for sale now. Brother Nakoo gives pointers when he is free. Thank you for springing up! "

Ingredients

3 pieces of 200g Spring Bamboo Shoots
450g Pork Hock
120g Shanghai Bacon
40g Salted Ham
Some Bean Curd
30g Shallot
5g Ginger
1500L Shimizu
50ml Huadiao Wine

Learn Authentic Hangbang Cuisine-pickled Duxian

1. All ingredients, pork knuckle, bacon, ham, bamboo shoots.

Learn Authentic Hangbang Cuisine-pickled Duxian recipe

2. First make a pot of cold water, add scallions, sliced ginger, and 1 tablespoon of Huadiao wine. Boil the elbows and boil them. After boiling, skim off the foam, then remove the elbows and wash them out to remove the miscellaneous hairs.

3. First use a knife to scrape the skin of the bacon vigorously, because the skin will be dirty, then wash it, cut into thick slices, and set aside.

4. Slice the ham and set aside. The ham I bought is not very salty. If you buy it especially salty, it's best to soak it.

5. Prepare a pot of water, add scallions, sliced ginger, and 1 tablespoon of cooking wine. After boiling, add the bacon and blanch for 2 minutes to scald impurities and set aside.

6. Cut the elbow into pieces the size of a mahjong tile, and then blanch the bacon in the water just now. Then rinse off and set aside.

7. Take 1 saucepan, add sliced ham, bacon and elbows, add hot water to 9 minutes full, add 2-3 tablespoons of Huadiao wine, bring to a boil, turn to low heat, and simmer for 1 hour and 30 minutes.

8. When stewing meat, you can prepare green bamboo shoots, peel off the old skin of the bamboo shoots, trim off the roots, and wash them for later use.

9. Arrange the bamboo shoots longitudinally with the back of a knife, arrange them into 4 petals, and cut them into hob blocks. With the shooting method, you can shoot the old tendons in the middle of the bamboo shoots to make the shoots more refreshing.

10. Cut the bean curd into long strips and tie the knots for later use.

11. After the meat is simmered for 1 hour, add bamboo shoots and simmer for another 30-45 minutes.

12. Then add the bean curd knot, boil for 10 minutes, whiten the soup, and finally add some salt according to the taste, sprinkle with green onions, and it can be taken out of the pot.