Pickled Fresh

Name: Pickled Fresh
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Spring bamboo shoots; Some bacon; Some Fresh pork belly; Some salt; a little MSG; a little bit Sugar

by Cooking woman snacks

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pickled fresh,

It belongs to the special dishes of the Han nationality in Jiangnan area,

This dish tastes salty and fresh, the soup has thick white juice, the meat is crispy and fat, the bamboo shoots are fragrant and crisp, and the flavor is strong.

Pickled Duxian is mainly soup made with spring bamboo shoots and sliced pork belly.

"Pickled" means salty;

"Fresh" means fresh;

"Tuk" means to stew with a small fire.

It’s bacon and bamboo shoot soup,

The bamboo shoots have a simple texture and can easily absorb the taste of the matching ingredients.

Especially with fatty meat fat, it can form a wonderful balance,

The pickling flavor of bacon and the umami flavor of winter bamboo shoots blend with each other,

All the umami flavors are present in the soup. "

Ingredients

Some Spring Bamboo Shoots
Some Bacon
Some Fresh Pork Belly
Some Salt
a little Msg
a little bit Sugar

Pickled Fresh

1. Cut the bacon into thick slices.

2. Fresh pork is also cut into thick slices.

3. Soak the spring bamboo shoots for ten minutes after changing the knife, remove and drain for later use.

4. Add a little oil to the wok, stir-fry the bacon and fresh pork until the fat part becomes transparent, add bamboo shoots and fry for a while.

5. Add enough hot water to the pot, bring to a boil on high heat, turn to low heat and simmer until the soup is thick and fragrant. Add salt and a pinch of sugar to taste 10 minutes before turning off the heat.