Pickled Fresh

Name: Pickled Fresh
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 small pot Pork chop; 1 large piece bacon; Some Tofu skin; 1 piece lettuce

by Yu'er's Private Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Serve, pickled and fresh! This dish is a seasonal dish in the south of the Yangtze River. The freshly marinated pork belly in winter is accompanied by freshly marketed spring bamboo shoots. It is a rare treat for me, a stranger, to stew in a pot of marinated fresh meat.

Ingredients

1 small pot Pork Chop
1 large piece Bacon
Some Tofu Skin
1 piece Lettuce

Pickled Fresh

1. Slice bacon, spring bamboo shoots, peel off bamboo shoots, cut into pieces with a hob, and tie a thousand pieces into knots

2. Put the ribs and bacon in the stock pot, add water to a boil, remove the bacon and ribs, and pour out the water

3. Put enough water in the soup pot to bring to a boil, add the washed pork ribs, bacon, ginger, green onions, and rice wine, and bring to a boil (that is, turn to low heat and simmer). One hour later, add bamboo shoots and simmer, and then simmer for another hour, add venetian leaves and cook for 10 minutes, add salt to taste and it will be out of the pot (bacon has a salty taste, add salt to the pot)