The delicious pickled and fresh food in the spring of Jiangnan, the home-cooked ingredients are simple, and the eyebrows are fresh when you drink it

Today I will share with you the practice of pickling and freshness;

Pickled fresh is a special dish in the south of the Yangtze River, and it is in the spring to eat the freshest pickled fresh, mainly with spring bamboo shoots, fresh pork belly, salted meat together to cook the soup, the most particular is the spring bamboo shoots, from digging out to the pot can not exceed 8 hours, otherwise the bamboo shoots will have a boiled astringency, pickled fresh "pickled" refers to the salted meat, "fresh" refers to fresh meat, pork belly, ribs, hooves, etc. are OK, "Du" refers to the meaning of simmering over low heat;

Today I will share with you the authentic pickled and fresh practice, meat and vegetable matching, plus louver knots, nutrition is more comprehensive, the soup taste is salty and fresh, the soup is thick, the pork belly is fat but not greasy, the fresh bamboo shoots are crispy and tender, the umami is strong, and the eyebrows will be fresh when you taste it, and friends who like it can try it!

Peel the bamboo shoots and cut them into hob pieces;

Cut the bacon into cubes, cut the pork belly into cubes;

Fresh pork belly and bacon in a pot under cold water, add ginger slices and cooking wine, remove the foam, boil the water and cook for another 5 minutes, remove and set aside;

Then put the thousand knots in it and blanch it again to remove the beany smell;

In another pot, boil water in the pot, add a spoonful of salt to the boiling water, pour in the chopped spring bamboo shoots, and cook for 5 minutes to remove oxalic acid and reduce the astringency of the spring bamboo shoots;

Add pork belly, bacon, spring shoots, and ginger slices to the prepared casserole, pour in enough boiling water, the water should at least cover the ingredients, boil over high heat, turn to low heat and simmer for an hour, if there is foam on the surface of the soup, skim off the foam;

When the stew is almost done, add a thousand knots, simmer for another 10 minutes on low heat, at this time you should taste the saltiness, because the salted meat is already salty, and there is generally no need to add additional seasonings.

Remove from the pot and sprinkle with a little chopped green onion, so that a delicious and fragrant pickled tuk xian is done;

Summary of the practice of pickling and freshness:

1. Raw materials: spring bamboo shoots, pork belly, bacon meat, thousand knots, ginger slices, cooking wine;

2. The ratio of salted meat to fresh meat is 2:1, otherwise the soup may be too salty;

3. Ham meat can also be used for bacon meat;

4. There are not too many requirements for the number of fresh bamboo shoots and thousands of knots, you can come according to your preferences;