Ingredients:

Bacon [picture] a strip of bacon

Pork belly [picture] a strip of pork belly

Winter bamboo shoots [picture] 2 winter bamboo shoots are incompatible food

Lute leaves [picture] Half a package of louver leaves are incompatible food

Chives [picture] One chive is incompatible food

Ginger [picture] Appropriate amount of ginger to overcome food

Appropriate amount of water

Recipe method:

Illustration of how to make pickled vegetables 11. Prepare the ingredients. bacon. Fresh pork belly. Winter bamboo shoots. Chives. ginger.

Illustration of how to make pickled fresh vegetables 22. Soak the louvers in water until soft, tear them apart one by one, cut them into quarters with a knife, and cut them into four small pieces.

Illustration of how to make pickled vegetables 33. Roll up the leaves and tie them into knots.

Illustration of how to make pickled pork 44. Add ginger slices to blanch bacon and fresh meat respectively, then cut them into small pieces with a knife. Boil the winter bamboo shoots in a pot until the water is boiled. Generally, boil the water for half an hour to remove the bitterness and astringency, and then cut them into hob pieces. The louver knot can be scalded with hot water to remove the beany smell. (This can be omitted)

Illustration of how to make pickled pork 55. Put the bacon, fresh meat and winter bamboo shoots into a casserole.

Illustration of how to make pickled pork 66. Add water. There should be more water than the ingredients to cover the meat and bamboo shoots and there should be a lot more.

Illustration of how to make pickled pork 77. Turn on high heat and simmer.

Illustration of how to make pickled fresh food 88. After the soup is slightly boiled, turn down the heat and simmer slowly. After simmering for about half an hour, you can open the lid of the pot and skim off the fat and impurities on the soup surface.

Illustration of how to make pickled pork 99. Stew until the aroma of salted meat and fresh meat slowly wafts out, filling the whole house, and the louvers will form a casserole.

Illustration of how to make pickled pork 1010. Cover the pot and simmer over low heat.

Illustration of how to make pickled fresh food 1111. Simmer for about an hour until the soup is as clear as water, then take it out of the pot.

Illustration of how to make pickled fresh vegetables 1212. Add some green onions and turn off the heat. Simmer for a while. Because bacon is added, there is basically no need to add salt, MSG and other seasonings. If it tastes heavy, you can add an appropriate amount.

Illustration of how to make pickled pork 1313. Pickle pork and take it out of the pot.

Illustration of how to make pickled duxian 1414. Sprinkle some green chive segments when it is out of the pot. The bamboo shoots will be crisp, the soup will be mellow, and the meat will be fresh.

Illustration of how to make pickled pork 1515. The soup is rich and fragrant, thick in the mouth, and the taste is not exhausted. Bamboo shoots can both absorb oil and freshness, and the bacon and fresh meat are blended with salty and fresh, soft and mellow, and their umami taste is indescribable.

Illustration of how to make pickled food 1616. Pickled food - this is the taste of "home". The taste is salty, moderately light, and the soup is white and juicy, with a strong umami flavor.