Materials:

Spring bamboo shoots, golden ham, pork thigh meat, ginger

Methods:

1. Cut the spring bamboo shoots in half, twist the shells, the core of the bamboo shoots will come off easily.

2. Sliced bamboo shoots boiled to remove astringent flavor, fish up and spare.

3. Cut the ham into cubes and put it into a soup pot with water to simmer for 1 hour.

4. Add cubed pork hind leg sandwich meat, add ginger and simmer on low heat for 1 hour.

5. Remove the oil and foam from the soup. Add sliced bamboo shoots and simmer for half an hour.

Chef's Tips:

1. The golden ham cubes are available in all lean meat and with belt and fat with bone. I chose the latter, and the flavor of the simmering broth is definitely better than just lean ham.

2. Spring bamboo shoots cut in half, twist the shells, the core comes out, in order to remove the astringent flavor, to boil before cooking.

3. When simmering soup, first use the ham to suspend the soup, more than 1 hour of slow simmering fresh flavor to come out. The meat part I use the hind leg meat, can also be used in the appropriate proportion of fat and lean pork. Fresh meat and ham are also pork, but the fresh flavor is very different, to create a climax of overlapping and rising fresh flavor.

4. Because this soup is very pure, I did not add bok choy, ah, the leaves knot ah these side dishes distraction, the main three ingredients to retain the original flavor to the end.

Practice illustration