Pickled Duxian is a home-cooked folk dish in Jiangnan. Marinate means salting, which refers to salty things, such as bacon and salty chicken. Du means stewed, and Xian is fresh ingredients. So what it means is that salty and fresh ingredients are stewed together, and the taste is salty and fresh, and the taste is very delicious!
They are usually winter bamboo shoots or spring bamboo shoots, stewed with bacon and fresh pork. However, I haven't seen bamboo shoots sold in Beijing's vegetable markets and supermarkets, so I can only use lettuce instead, and add a little shutter knot. It's just as delicious!
lettuce plate pickled and fresh
By JaniyaPrice
Recipe Recommendations
- bacon appropriate amount
- lettuce appropriate amount
- pork ribs appropriate amount
- louver appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for lettuce plate pickled and fresh
1
Cut the bacon into small pieces and soak in cold water for 1 hour to remove excess salt. Cut the ribs into small pieces.
2
Cut the lettuce into hob pieces.
3
Cut the louver into long strips and tie it into a louver knot.
4
Put the ribs into a cold water pot, boil them, remove them, and rinse off the blood foam.
5
Reheat the pan with cold water and bring to a boil, blanch the bacon.
6
Transfer enough cold water to the soup pot, add ribs, green onions and ginger slices, bring to a boil, and skim off the floating foam.
7
Add the bacon and bring to a boil, continue to skimp off the foam, add cooking wine, and simmer for 1 hour.
8
Add the lettuce and the green leaf, simmer for about 10 minutes, and cook the lettuce.
9
You can make it with extremely delicious pickled duxian.lettuce plate pickled and fresh Make Tips
What southerners call a louver knot is what the north calls a bean skin, tied into a knot. Bacon meat is salty, so salt is not used and the taste is controlled by yourself.