Yanduxian
Pickled Duxian is also known as pickled stewed fresh. Marinating means using bacon; curing means slowly stewing it over low heat; fresh means using spring bamboo shoots and adding fresh meat. This soup is matched with meat and vegetables, and it is not greasy at all. Of course it will taste very fresh. It is precisely because of this that pickled duxian has become a household name in Shanghai in early spring. Now that lettuce has been added to this soup, the soup has become fragrant and fresh, and the color is more beautiful.
Recipe Recommendations
- bamboo shoots 3 pieces
- bacon 250 grams
- spareribs 250 grams
- lettuce 1 piece
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
Steps for Yanduxian
1
Peel off the outer shell of the bamboo shoots, wash and cut into slices, peel the lettuce, wash and cut into slices.
2
Wash the bacon and cut it into slices. Wash the ribs.
3
Wash the onions and ginger, minced and sliced respectively.
4
Blanch the bacon and ribs in water, blanch them in cold water, and remove them.
5
Put the bacon, ribs, bamboo shoots and ginger in the pan and bring to a boil over high heat.
6
Pour in the cooking wine, bring to a boil, turn to low heat, and cook for 1 hour.
7
Add the lettuce and continue to cook for 3 minutes until cooked.
8
Sprinkle in chicken essence and chopped green onion and serve.Yanduxian Make Tips
1. This soup can also be placed with shutter knots.