【Zhejiang】Pickled bamboo shoots

Overview

Pickled Duxian is a special dish of Wuyue in the south of the Yangtze River. It is now one of the representative dishes in Shanghai local cuisine, Suzhou cuisine and Hangzhou cuisine. This dish tastes salty and fresh, with thick white soup, crispy and fat meat, fragrant and crispy bamboo shoots, and rich umami flavor. It is mainly a soup made with spring bamboo shoots and fresh and salty pork belly slices. Pickled refers to marinated bacon; Xian refers to fresh meat (chicken, trotters, short ribs, etc.); Du means braised over low heat. Today, I used our home-cured bacon to make this soup. It’s delicious~

Tags

• hot dishes
• home cooking
• zhejiang cuisine
• bacon
• cooking wine
• spring bamboo shoots
• salt

Ingredients

Steps

1. 1 Have a bowl of crispy spring bamboo shoots, homemade bacon, fragrant, salty and fresh, and the soup is delicious~

   

2. 2 Prepare the ingredients, bacon, spring bamboo shoots, and ginger;

   

3. 3 Ginger slices, bacon, slices

   

4. 4 Spring bamboo shoots, cut into hob pieces

   

5. 5 Prepare a stew pot, add ginger and cooking wine;

   

6. 6 Put the bacon and bamboo shoots into boiling water and blanch them;

   

7. 7 Take it out and put it into the stew pot;

   

8. 8 Bring to a boil over high heat, then turn to low heat and simmer for about half an hour. You can cook this for longer depending on the condition of your soup and your preferences. If you like it to be pulpy, cook longer;

   

9. 9 Add salt, season, and serve

   

10. 10 Finished product, delicious