Upgraded Version of Pickled Tuk Fresh

by Mother Maizi

4.8 (1)
Favorite
22

Difficulty

Easy

Time

1h

Serving

2

This is an upgraded version of Pickled Duxian, that is, grass chicken and lettuce are added to the original ingredients. Can you say it can be fresher? "

Upgraded Version of Pickled Tuk Fresh

1. Soak the pork belly for a while

2. Rinse the bacon with warm water

3. Grass chicken processing clean cut

4. Fill up the pork belly and bacon

5. Put the grass chicken in the pot, add ginger slices, add some water and boil to remove the blood foam

6. Add the cooked meat and some cooking wine to boil again

7. Pour into an electric pressure cooker and press for 25 minutes

8. After pressing it, pour it back into the casserole

9. Spring bamboo shoots sliced

10. Add the spring bamboo shoots and cook for another 20 minutes

11. Lettuce cut into hob pieces

12. Finally, add lettuce and boil to taste, add salt and cook for ten minutes.

Tips:

This soup will add salt after tasting the taste at the end, because the saltiness of the bacon is stewed!

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