Lettuce Version Pickled Fresh

Name: Lettuce Version Pickled Fresh
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some bacon; Some lettuce; Some pork ribs; Some Louver; Some shallot; Some Cooking Wine; Some ginger

by Enclose the beauty

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pickled Duxian is a home-cooked dish of Jiangnan folk. Marinated is marinated, which refers to the salty things, such as bacon and salted chicken. It means stewed. Fresh is fresh ingredients. So it means that salty and fresh ingredients are stewed together, the taste is salty and delicious, and the taste is very delicious!

Usually winter bamboo shoots or spring bamboo shoots are stewed with bacon and fresh pork, but I haven't seen bamboo shoots sold in Beijing's vegetable markets and supermarkets, so I can only use lettuce instead, and add some louver knots, which is just as delicious! "

Ingredients

Some Bacon
Some Lettuce
Some Pork Ribs
Some Louver
Some Shallot
Some Cooking Wine
Some Ginger

Lettuce Version Pickled Fresh

1. Cut the bacon into small pieces and soak in cold water for 1 hour to remove excess salt. Cut the ribs into small pieces.

2. Cut the lettuce into hob pieces.

3. Cut the louvers into thin strips and tie them into louver knots.

4. Put the ribs in a pot of cold water, boil and remove, rinse off the blood foam.

5. Bring cold water to a boil again, and blanch the bacon.

6. Bring enough cold water to the soup pot, add the ribs, green onions and ginger slices. After boiling, remove the foam.

7. Add the bacon to a boil, continue to skim the foam, pour in the cooking wine, and simmer for 1 hour.

8. Add the lettuce and fennel, simmer for about 10 minutes, and the lettuce is cooked.

9. The very delicious pickled freshness is done.

Tips:
The louver knot that the southerners say is the bean curd in the north, which is tied into a knot.

Bacon is relatively salty, so no salt is used, and the taste is your own.