Home-style pickled vegetables

Overview

This is my first time to make it. I have eaten many similar soup pots in Jinhua. I learned from the recipes of my friends in Zhejiang. Because the ingredients on hand are not very complete, I tried to make it based on my personal understanding. It is better than I imagined. The soup is very salty and fresh. I recommend it to my friends who live in the north to eat meat this way. It is healthier

Tags

• hot dishes
• bacon
• cordyceps flower
• fan bone
• jinhua ham
• kaiyang
• king oyster mushroom
• lettuce
• pork bones
• rice wine
• spring bamboo shoots
• sugar
• pepper
• salt

Ingredients

Steps

1. 1 If you can’t buy fresh spring bamboo shoots, use bagged ones instead. Rinse repeatedly and soak in cold water for 2 hours

   

2. 2 Jinhua ham, cut into thin slices; if there is no bacon from Jiangsu and Zhejiang, use it as a substitute; there happens to be Cantonese bacon brought back after the Spring Festival in the refrigerator, it is very delicious

   

3. 3 Kaiyang improves freshness, not used to using MSG

   

4. 4 Cordyceps flower, due to the recent large temperature difference, to improve some resistance to prevent colds, is entirely due to the habit of making soup in Guangdong. People in Zhejiang and Shanghai will definitely not do this, but the effect is surprisingly good

   

5. 5 Pleurotus eryngii, lettuce, spring bamboo shoots cut into hob pieces

   

6. 6 Clean the big bones and fan bones, add water, add rice wine, and gradually remove the foam. Be patient and remove more of the foam for the first time. It will take about 10 minutes

   

7. 7 Take another pot of water, add ginger slices, green onions, and bring to a boil

   

8. 8 Put the bones and meat, Kaiyang, Cordyceps flowers, ham, and bacon that have flowed through the water into the pot, and slowly remove the foam

   

9. 9 Bring to a boil over high heat and simmer for an hour. When the meat and bones are about to separate, add the spring bamboo shoots. After 20 minutes, add the lettuce and king oyster mushrooms and continue to simmer over low heat

   

10. 10 About 15 minutes, add salt appropriately, because the ham and bacon are already salted, add pepper according to taste, and transfer to the induction cooker to keep it warmer

    

11. 11 The soup was fresher than I expected, but it seemed like it wouldn't be enough if I didn't dip it in some toppings, so I opened the refrigerator and rummaged around. This time I mixed the garlic chili sauce from the north (you can't buy it here in the south, so I'll bring some back next time), peanut oil (it's salty enough, so I didn't add the southern fermented bean curd). Since I didn't finish it, I mixed the toppings with sesame sauce and fermented fermented bean curd the next day for a richer taste