Pickled Fresh

Pickled Fresh

1. A piece of bacon, you can make it yourself if you can’t buy it. I just make it myself. The pork belly doesn’t need to be washed, the surface is wiped clean, and then it is thickly wrapped with salt and placed outside to dry. Remove the oozing water and wrap with salt every day. Until there is no more water

2. Then cut into not too small pieces (purely more enjoyable)

3. Wash the winter bamboo shoots and cut them into hob pieces. You can blanch them if you are afraid of astringency.

4. Wash the venetian knot and soak it (you can only buy this kind of thing that looks like yuba in the north...)

5. Then, simmer a pot of old pork ribs in advance (you can use thick soup if you don’t have one)

6. Add the bacon that has been rinsed with salt on the surface

7. Then add bamboo shoots

8. Simmer for 1 hour

9. Add the louver knot, then continue to simmer for 1 hour

10. Finally, add some salt according to your preference or not add it at all~