Pickled Fresh

Name: Pickled Fresh
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 268g Golden bacon; 200g Pork belly; 4 pieces Spring bamboo shoots; 1 shallot; a little Cooking Wine; 1 small piece ginger; a little salt

by Golden ham gourmet kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

In the early morning of spring, it is not the alarm clock and dreams that wake up, but the "spring thunder". Lie on the bed and feel your stomach, it's time to eat marinated duxian.

After being out of the pot, the creamy white soup, the tender yellow spring bamboo shoots, and the pink bacon all looked like a spring scene in the south of the Yangtze River. A piece of bacon + a piece of bamboo shoots, meat and vegetable combined to bite down, delicious, crisp and refreshing, and a sip of soup, almost fresh eyebrows.

Ingredients

268g Golden Bacon
200g Pork Belly
4 pieces Spring Bamboo Shoots
1 Shallot
a little Cooking Wine
1 small piece Ginger
a little Salt

Pickled Fresh

1. 1. Add ginger slices, cooking wine, and cold water into the pot to blanch the golden light bacon.

2. 2. Take out the bacon and slice it for later use.

3. 3. Cut the pork belly into pieces, add ginger slices and blanch for later use.

4. 4. Cut the spring bamboo shoots into hob pieces, add a little salt, and blanch them for later use.

5. 5. Put light bacon, spring bamboo shoots, and pork belly into the pot together.

6. 6. After the high fire is boiled, turn to low fire for 1 hour.

7. 7. It's out of the pot.

Tips:
To peel off the shells of the spring bamboo shoots, first draw a knife along the bamboo shoots. After breaking it along the incision, the shell of the bamboo shoot can be easily taken off.