The first time I ate pickled duxian was when I went to Shanghai with my sister and stayed at my uncle's house on Sichuan North Road. My aunt cooked it.
Use a casserole, a salty hoof, and a large bowl of early soaked soybeans on the briquettes stove.
Fill the pot with water, add some rice wine, and a piece of ginger. Stew slowly ~~~
Stewed straight until the casserole, only half of the pot of soup is left. Stewed straight until the pavilions in the building are filled with pickled and fresh food.
The tempting aroma of salty and fresh, this pickled and fresh would be fine.
No need to put salt or MSG, the delicious taste is really aftertaste!
Spring bamboo shoots pickled and fresh
Recipe Recommendations
- spring bamboo shoots 400 grams
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- wolfberry appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Spring bamboo shoots pickled and fresh
1
Prepare all the talents
2
Remove the shell of the spring bamboo shoots, wash and cut into slices, and wash the leg meat and cut into thick slices.
3
Wash the hooves, soak them in clear water overnight, blanch them in boiling water and remove them out
4
Take the casserole, put in appropriate water, and put down the salty hoofs
5
Add green onion knots, ginger slices, and cooking wine, bring to a boil over high heat, and simmer over low heat for 60 minutes.
6
Skim off the foam and add the leg meat.
7
Add spring bamboo shoots. Bring to a boil over high heat and reduce heat for 30 minutes.
8
Remove the onion knots
9
Add chopped green onion and wolfberry