Local Pickled Fresh

Local Pickled Fresh

1. Soak the short ribs in clean water and wash and remove the bacon with warm water.

2. Prepare ginger slices and shallot knots

3. Boil the short ribs and bacon in a pot under cold water, then remove and wash

4. Prepare bamboo shoots and lettuce

5. Peel and wash the lettuce, then cut the hob block into a bowl, add 2 grams of salt and stir well, set aside, peel the bamboo shoots, remove the old roots, and cut the hob block, wash and remove

6. Pour hot water into the pot, add bacon and ribs, then add green onion and ginger

7. Add cooking wine

8. Remove the foam after boiling

9. Cover and turn to low heat for an hour and a half

10. Then turn on the high heat and add the bamboo shoots to a boil, then turn the heat to low for half an hour

11. Open, pick up the bacon and cut into pieces

12. Rinse the marinated lettuce and pour the bacon together

13. Turn to high heat to boil and turn off the heat for 5 minutes

14. Sprinkle with chopped green onion and serve

Tips:

1. Do not add MSG or anything to the original flavor of this soup;
2. Pickled lettuce can keep the color and crispy taste of the dish. Before adding it, rinse it with freshness to avoid excessive saltiness;
3. The saltiness of the marinated bacon varies in different homes. The amount of bacon added depends on the saltiness of your own bacon, or you can soak some saltiness with water first.