Name: Pickled Fresh
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g bacon; 50g Pork belly; 100g Tofu skin; 100g Spring bamboo shoots; 10g ginger; 40g Vegetable oil; 3 pieces Shallots; a little White pepper; Some salt; a little Chicken Essence

Pickled Fresh

by Tuo Tuo Ma

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

A few years ago, I had a trip to the south of the Yangtze River with the opera. I tasted the dishes of Jiangsu, Zhejiang and Hangzhou. What was particularly impressive was the bowl of pickled freshness I drank in Suzhou. It seemed as light as water, but the entrance was fresh. Dropping the eyebrows fully demonstrates the merits of Jiangnan cuisine, so after hitting that, I have been thinking about it and want to try it myself. This is the taste.
Marinated fresh, boiled with bacon, pork belly and fresh bamboo shoots. "Pickled" means salty; "Xian" means fresh; "Deep" means simmered over a low fire. The soup becomes the thickest white sauce. It's easy, just leave a little oil and close the fire violently, but this is the most inferior approach. The top-grade method is like hanging stock, which is about to boil and then boiled over a low heat. The finished product is crystal clear. At first glance, the yellow bamboo shoots and the red meat formed a sharp contrast, but after a taste, it was completely different from the lightness expected, and all the umami flavors appeared in the soup. If you want to watch the soup as clear as water and full of flavor, the control of the heat is the key. First, do not cover the pot, second, do not overheat, and just boil slightly, do not boil over high heat. The soup will become turbid once the pot is boiled. , Third, we must remove the slick as much as possible.
This soup is a good product for keeping in good health in spring. It can be used in spring to nourish yin and blood, reduce phlegm and digest food, and improve eyesight.

Pickled Fresh

1. Wash the venetian knots, slice the bacon, slice the pork belly

2. Wash the spring bamboo shoots, slice them, and set aside the ginger slices

3. Put the oil in the soup pot and when it is 80% hot, add ginger and stir fragrantly; add pork belly slices and fry until the fat is out of oil

4. Add the bacon and stir fry evenly

5. Add bamboo shoots, half of the pot of water, knotted shallots and put them in the pot

6. Open the lid and boil until boiling, add the louver knots

7. Beat the surface oil slick

8. Boil on low heat for 1 hour to turn off the heat, add some salt, chicken essence, and white pepper to taste.

Tips:
1. Bacon refers to the marinated pork belly. White bacon or Jinhua ham can not be used instead. In this picture, I use Jinhua ham, but the authentic salted meat is fresh bacon, so here is a note;
2. For spring bamboo shoots, the tip of bamboo shoots is better, and the taste is more tender;
3. The louver knot refers to the knotted tofu skin or thin slices. If you can't buy the knotted one, you can cut it into small strips and knot it yourself. The knots here are just to look good. If you find it troublesome, just cut into strips and cook directly. It's okay, it doesn't affect the taste;
4. This soup pays attention to the clear and strong taste of the soup. It is necessary to look at the soup as clear as water, but the taste is full, so the control of the heat is the key. First, the pot should not be covered, and the second should not be too high. The low fire can be slightly boiled. Don't boil over high heat. The soup will become turbid as soon as the pot is boiled. Third, you must remove the oil slick. Excessive oil floating on the surface will make people feel greasy, and the soup will not taste fresh;
5. The amount of salt depends on the saltiness of the bacon, so the specific amount is not given here. After cooking, add an appropriate amount of salt according to the saltiness of the soup. If the meat is salty enough, it may not be necessary to add salt. In addition, this soup itself is fresh enough, and you don’t need to add chicken essence if you don’t like it.