Pickled Fresh

Name: Pickled Fresh
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh pork bones; 300g bacon; 6 pieces Spring bamboo shoots; 100g Venetian knot; 1 Chives; 3 slices ginger; Some Cooking Wine; A few drops Vinegar; Some salt; Some White pepper

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

"Jian Du Xian" is a special dish in Jiangsu, Zhejiang, and Shanghai. This dish has a salty and fresh taste. The soup has a thick white juice and a crispy meat. The bamboo shoots are fragrant, crisp and tender, and have a strong umami taste. "Means fresh; "benevolent" means braising with a small fire.
The bamboo shoots in the pickled Duxian can be made with winter bamboo shoots or spring bamboo shoots, and the spring bamboo shoots at this time are very tender and crisp, and cheaper than winter bamboo shoots. Therefore, it is the best to make this dish. Some louver knots make this soup richer and more nutritious. "

Pickled Fresh

1. Shell the spring bamboo shoots, wash and cut into sections, blanch them in boiling water for about 3 minutes, remove them for use

2. Wash the bacon and cut into pieces, chop the fresh pork bones into pieces, and clean them

3. Put the washed pork bones and bacon in a pot of cold water

4. Bring to a boil and cook for about 5 minutes, remove and rinse

5. Pour the water in the large pot into the casserole, put the blanched pork bones and bacon into it, and put in the green onions, ginger slices, cooking wine and a few drops of vinegar at the same time. Cover the lid and bring to a boil. Turn to a low heat and simmer slowly.

6. Add spring bamboo shoots and continue cooking when it cooks for one hour

7. Cook for about 20 minutes, add the louver knot and cook for 15-20 minutes

8. After cooking, add salt and white pepper according to the saltiness of the soup, and mix thoroughly.

9. Enjoy a pot of fresh soup!

Tips:
1. Since spring bamboo shoots contain more oxalic acid, it is best to saturate for a few minutes before cooking to get rid of part of the astringency
2. The saltiness of bacon is not the same. It is best to taste before adding salt.
3. Put some vinegar when stewing bone soup to dissolve the phosphorus and calcium in the bones in the soup and make it easier for the body to absorb

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