After spring, spring bamboo shoots are on the market, and almost every Shanghai family will naturally make a dish-pickled duxian.
Marinated Duxian, Subian vegetables, taste salty and fresh, the soup is fresh in white juice, and the meat is crisp and tender; the bamboo shoots are fragrant and the lettuce is crisp and tender. It is mainly a fresh soup cooked together with these foods."Salted"-means salty;"Fresh" means fresh;"Du" means stewed. A pot of fragrant lingering soup is delicious!
You see, the crystal and crystal are filled with pink-white pork ribs, white spring bamboo shoots, and light green lettuce, which complement each other under the nourishment of the sparkling soup. The oil and water in the meat has been "dug" into the bamboo shoots, which makes it delicious but not greasy. The flavors of bacon and fresh meat blend with each other; the fiber of the bamboo shoots locks the long aroma in the soup, and it is tender and slightly sweet when chewed in the mouth. In this lingering spring day, scoop up a bowl of hot food and drink it. How great is the "fresh"?
Yanduxian
Recipe Recommendations
- spring bamboo shoots 3 pieces
- ribs 1 kg
- bacon 1 small piece
- lettuce a
- water one-pot
- wolfberry less
- cooking wine 2 tablespoons
- salt appropriate amount
- Jiang appropriate amount
- onion appropriate amount
Steps for Yanduxian
1
Wash fresh meat and fresh meat for later use.
2
Peel and wash lettuce and spring bamboo shoots, and roll to pieces.
3
Wash the ribs, cut them into slices and put them into a casserole, add cold water, onions, ginger and cooking wine, boil and skim off the foam;
4
Add bacon and simmer over low heat for about 2 hours
5
Blanch the bamboo shoots and lettuce in the water, add the meat after stewing, and cook together until it is cooked with chopsticks;
6
Before starting the pan, sprinkle with a little wolfberry fruit or chives.Yanduxian Make Tips
Fresh meat can be replaced with pork elbows, pork belly or miscellaneous bones, etc., and bacon can be replaced with ham.