Pickled fresh food
Overview
Search and follow the public account Tianluo on WeChat, tianluo-guniang, and I will play around in the kitchen and enjoy delicious food! Welcome to share everything to your circle of friends! If you have any requests for cooperation or reprinting, please leave a message directly in the background or at the end of the article ~ Pickled pork is probably my favorite soup dish besides Luoyang water banquet. The main reason is that the special aroma created by the bacon over time is very appetizing. In addition, I am a serious lover of soy products. The louver knots added in to absorb the umami flavor of the soup cannot be better! Oh yes! Don’t forget the bamboo shoots~ It is said that pickled refers to bacon, dunk refers to the beeping sound of slow cooking over low heat, and fresh refers to the taste of course~ (By the way, I have never understood why there is a metaphor that the eyebrows are so fresh that they fall off, and the eyebrows represent innocence...)
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Ingredients
Steps
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A piece of bacon, if you can't buy it, you can make it yourself. I made it myself. You don't need to wash the pork belly. Wipe the surface clean, then wrap it thickly in salt, and put it outside to dry. Remove the leaked water and wrap it in salt every day until the water no longer comes out
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Then cut it into not too small pieces (it’s just more enjoyable)
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Wash the winter bamboo shoots and cut them into cubes. If you are afraid of the astringency, you can blanch them in water
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Wash and soak the louver knots (you can only buy this kind of thing that looks like yuba in the north...)
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Then, stew a pot of Laolao pork ribs soup in advance (if you don’t have it, you can use thick soup or the like)
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Add in bacon and rinse off the salt on the surface
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Then add bamboo shoots
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Simmer over low heat for 1 hour
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Add the louver knots and continue to simmer for 1 hour
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Finally, you can add some salt according to your preference or not add it at all~
