Pickled Duxian (wuxi Taste)
1.
Prepare all ingredients
2.
Wash the fresh bamboo shoots, slice them, and set aside
3.
Wash and slice the bacon and set aside (this is the bacon that is marinated at home, not very salty, so don’t soak, if it’s bought ready-made, soak it before cooking)
4.
Peel the lettuce, cut into pieces with a hob and set aside
5.
Wash the fresh meat and put it in the pot with cold water, put it on the stove and boil it on high heat, turn off the heat, pour out the hot water, take out the meat and wash it, wash the pot, then put the meat back in the pot, add cold water, and add the cooking wine , Onion ginger
6.
Put the bacon together with bamboo shoots and fresh meat into a pot and boil on high heat (the water is enough to cover the vegetables), skim off the foam on the surface of the water, change to low heat, put a chopstick under the lid, and cook for 30 minutes
7.
Take out a piece of fresh meat from the pot. If the chopsticks can be inserted into the meat, the meat is cooked
8.
At this time, put the lettuce in a pot that has been burnt into milky white soup and continue to cook for 15 to 20 minutes (depending on the size of the lettuce you cut), and the dish is ready.
9.
Appreciation of finished products
10.
Served with rice, so appetizing, favorite dish in spring
Tips:
A: The meat is watered first to remove the blood and foam. The soup will be clean and delicious. B: If it’s bacon, it must be soaked before cooking, or it will be very salty. C: Lettuce must be put in the end, because it cooks quickly, it takes too long to cook, and it’s too bad.
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