Pickled Fresh

Name: Pickled Fresh
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some Fresh bamboo shoots; Some bacon; Some Flat tip; Some Venetian knot; Some Scallions; Some ginger

by Twelve

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

"Pickled" is bacon, and three-layered pork belly is the best. "Fresh" is fresh meat, either pork belly or spare ribs. I think it should be an onomatopoeia. With the sound of "tuk tuk tuk tuk tuk tuk tuk tuk tuk tuk tuk tuk", a glimmer of anticipation came to life, so that a pot of soup does not require any seasoning, and the most delicious taste of salty and freshness merges with each other. After a sip, the eyebrows will fall off.
The best choice for bacon is the sandwiched pork belly. Fresh pork can also be pork belly. I choose pork ribs. "

Ingredients

Some Ribs
Some Fresh Bamboo Shoots
Some Bacon
Some Flat Tip
Some Venetian Knot
Some Scallions
Some Ginger

Pickled Fresh

1. Raw material map...

2. Venetian knot...

3. And the fresh bamboo shoots scavenge in advance to remove the beany taste and astringency.

4. bacon...

5. The flat tip is soaked in cold water in advance to remove part of the salty taste.

6. Add scallions and crushed ginger in cold water.

7. After boiling the water, add the bacon and ribs first.

8. After the fire is boiled, you can stand next to it and start skimming the froth until the fire is boiled until there is no foam at all. I skimmed it for about 20 minutes, so that the color of the soup will be milky white, skimming the froth, and the taste Will be refreshing.