Pickled Fresh

Name: Pickled Fresh
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g bacon; 1 Spring bamboo shoots; 2 sheets Bean curd; 1 tablespoon salt; Some Chopped chives; a little White pepper; 1 tablespoon Cooking Wine; 5 slices ginger; 4 segments shallot

by Cc Lu wants to be Monkey King

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Pickled fresh, common on the southern dining table in March and April. People in the mountains live a hard life, and they know how to cherish it best. Picking bamboo shoots depends on the weather's face. People in the village say that bamboo shoots are a gift from heaven.

You can't buy louver knots in the north, so you have to use bean curd instead.

In the north, you can eat a good bamboo shoot, just like embracing the entire south.

Ingredients

400g Bacon
1 Spring Bamboo Shoots
2 sheets Bean Curd
1 tablespoon Salt

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Some Chopped Chives
a little White Pepper
1 tablespoon Cooking Wine

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5 slices Ginger

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4 segments Shallot

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Pickled Fresh

1. Bacon, soak in water for 2 hours.

2. Remove and cut into pieces, the size of braised pork. Try to reduce the fat portion.

3. Put 2 slices of ginger and 2 pieces of green onion in the pot, boil the water, add the bacon and 1 tablespoon of cooking wine, and cook for 3-5 minutes. fish out.

4. Pour into the inner pot of the rice cooker and add pure water until the surface of the bacon is covered. Add the remaining green onions and sliced ginger.

5. Start the soup mode and simmer for 90 minutes.

6. Peel the bamboo shoots and remove the shells to get the meat, and boil for 3 minutes to remove.

7. Cut the bamboo shoots into pieces.

8. The rice cooker has the function of boiling soup. When the function of boiling the soup for the first 90 minutes is completed, open the lid and insert the bamboo shoots, continue to start the soup function, and cook for the second time for 90 minutes.

9. If you can't buy louver knots in the north, we will use bean curd instead. Cut the bean curd into long strips.

10. Make a pair of two, align up and down, and gently tie a slipknot with your hands.

11. The bean skin knot that replaces the louver knot is ready.

12. When the last 15 minutes are left, add the bean skin knots. According to your own taste, the amount of salt is appropriate. The bacon is already salty, but the taste is light without salt, and a little white pepper. Stir well. Stew until the end.