Pickled Fresh

Name: Pickled Fresh
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g bacon; 250g Fresh Pork Ribs; 300g Bamboo shoots; 200g Fragrant Lettuce; 10g Shallots; 20g Rice wine; 8g Sliced ginger

by Xianger Kitchen

5.0 (1)

Favorite

4

Difficulty

Easy

Time

2h

Serving

2

The pickled tuk is always eaten, it is our favorite of Jiangnan people, no matter how busy this season is, I will take time to cook a pot, a pot of soup and water, and then you can take a bowl of soup and drink a mouthful of soup. Here will involuntarily say a word, fresh. . . . In the past, pickled tuxian had to be simmered until the soup was thick and white, but it would make people feel greasy and too heavy. Now I use low heat to stew slowly, so the soup is clear and the flavor is undiminished. Try it if you like it. "

Ingredients

Pickled Fresh

1. Prepare all ingredients

2. Prepare the seasoning

3. Wash the short ribs and bacon and blanch the pot under cold water, then remove and wash with warm water

4. Add bacon and short ribs in another pot, pour in water and add ginger slices and shallot knots

5. Wash the lettuce and bamboo shoots after removing the shells and the old roots.

6. Cover and burn slightly, then remove the foam

7. Add rice wine

8. Cover the high heat and bring it to a low heat for an hour and a half

9. Open, pick up the bacon and cut into pieces, add the bamboo shoots and bring to a boil on high heat and turn to low heat for 20 minutes, then add the lettuce

10. Pour the bacon and boil for a while and then turn off the heat

11. Serve

Tips:
1. The saltiness of bacon varies from one family to another. If it is too salty, soak it in water in advance
2. Slow stewing at low heat uses the lowest heat, and when it is stewed, it boils slightly in the middle.
3. Put the whole piece of bacon in the pot to control the saltiness, add the fragrant lettuce at the end to keep the crisp and tender taste, pick up the bacon and cut into pieces and boil it in the pot so that the soup will not be too greasy, and the taste of the bacon It won't be rotten