Pickled Duxian (Wuxi flavor)

Overview

Pickled Duxian is a common soup in the Jiangnan area. It has a unique taste. The soup has thick white juice, the meat is crispy and fat, the bamboo shoots are fragrant and crispy, and the flavor is rich. This is a must-have soup in spring. Pickled means salted meat, du means stewed over low heat, and fresh means bamboo shoots and fresh meat.

Tags

• vegetarian dishes
• bacon
• cooking wine
• fresh meat
• lettuce
• onions
• spring bamboo shoots
• ginger

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Wash the fresh bamboo shoots, slice them and set aside

   

3. 3 Wash and slice the bacon and set aside (this is homemade bacon, it is not very salty, so you don’t need to soak it. If you buy it ready-made, you need to soak it before cooking)

   

4. 4 Peel the lettuce, cut into cubes and set aside

   

5. 5 Wash the fresh meat and put it in a pot with cold water. Put it on the stove and bring it to a boil over high heat. Then turn off the heat and pour out the hot water. Take out the meat and wash it. Wash the pot. Then put the meat back into the pot. Add cold water, cooking wine, green onions and ginger

   

6. 6 Put the bacon, bamboo shoots and fresh meat into the pot and bring to a boil over high heat (just cover the vegetables with water), skim off the foam on the surface of the water, then reduce the heat to low, place a chopstick under the pot lid, and cook for 30 minutes

   

7. 7 Take out a piece of fresh meat from the pot. If chopsticks can be inserted into the meat, it means the meat is cooked

   

8. 8 At this time, put the lettuce into the pot that has been boiled into milky white soup, and continue to cook on low heat for 15 to 20 minutes (depending on the size of the lettuce you cut), and the dish will be ready.

   

9. 9 Appreciation of the finished product

   

10. 10 Served with rice, it’s so appetizing, my favorite dish in spring