Marinated and fresh, Subian vegetables, salty and fresh, the soup is white and thick, the meat is crisp and fat, the bamboo shoots are fragrant and crisp, and the umami flavor is strong. It is mainly a soup cooked with spring bamboo shoots and fresh and salty pork belly slices."Salted" means salty;"Xian" means fresh; and "Du" means stewed.
As a guy from my ancestral home in Guangdong, I have always only eaten pickled dichen instead of making it, because the green bamboo shoots from the north have a strong taste, which may result in a miserable result of numbness in my mouth. Until a few days ago, Brother Nakoo ordered authentic bamboo shoots from the south online and asked me if I wanted it. I have always trusted Virgo students 'taste in delicious food. How can I miss this good opportunity? Of course I will. I also asked for some tips. Put it up today as you learn and sell it now. Brother Nakoo, give me some guidance when you have time. Thank you for the spring bamboo shoots!
Yanduxian
Recipe Recommendations
- spring bamboo shoots 3根200g
- bean skin appropriate amount
- onion 30g
- Jiang 5g
- qingshui 1500L
- huadiao wine 50ml
- salty and fresh
- braised
- several hours
- ordinary
Steps for Yanduxian
1
All ingredients, pork knuckle, bacon, ham, bamboo shoots.
2
First make a pot of cold water, add green onion segments, ginger slices, and 1 tablespoon of Huadiao wine, put the pork elbows in a boil and blanch them. After boiling, skim off the floating foam, then take out the pork elbows and wash them to remove miscellaneous hair.
3
The bacon first uses a knife to scrape the skin hard a few times, because the skin will be dirty, then wash it clean, cut it into thick slices, and set aside.
4
Slice ham into slices and set aside. The ham I bought is not very salty. If you buy it particularly salty, you'd better soak it.
5
Prepare another pot of water, add green onions, ginger slices, and 1 tablespoon of cooking wine. After boiling, add in the bacon and blanch for 2 minutes to remove impurities and serve for later use.
6
Cut the elbow into pieces the size of mahjong tiles, and then blanch it again in the water that used to blanch the bacon. Then rinse it off for later use.
7
Take a saucer, add ham slices, bacon slices and pork knuckles, add hot water until 9 minutes full, add 2-3 tablespoons of Huadiao wine, bring to a boil, turn to low heat, and simmer for 1 hour and 30 minutes.
8
When stewing meat, you can prepare green bamboo shoots, peel off the old skin, peel off the roots, and wash them for later use.
9
Arrange the bamboo shoots lengthwise with the back of the knife, arrange them into 4 petals, and cut them into hob pieces. Using the shooting method, you can shoot the old tendons in the middle of the bamboo shoot to make the bamboo shoot more refreshing.
10
Cut the bean skin into long strips and tie it for later use.
11
After simmer the meat over low heat for 1 hour, add the bamboo shoots and simmer over low heat for another 30-45 minutes.
12
Then add the bean skin knots and cook over high heat for 10 minutes, rinse the soup white, and finally add some salt according to the taste, sprinkle with shredded green onions, and you can take out of the pan.