brief introduction

Simple soup or slow stew, Chongqing Nanchuan unique dried bamboo shoots memorable.

material

Dried bamboo shoots (square bamboo shoots)

cut

Sichuan pepper

10-20 capsules

energy

A small piece

Chopped green onions

1?o'clock

stean

1

Practice of square bamboo shoot sparerib soup

One or two days in advance, soak the dried bamboo shoots, press them in a pressure cooker, clean them, and cut them into small pieces for soaking.

Chop the ribs into small pieces, boil the casserole, and scrape off the blood bubbles floating on the water with a spatula.

Add Jiang Mo and pepper (if it tastes spicy, you can also add one or two dried peppers).

Drain the bamboo shoots, add them to the soup, bring to a boil and simmer for 2 hours.

Serve, add salt according to personal taste and sprinkle with chopped green onion (this is a picture collected online before serving, in which fresh bamboo shoots are not dried bamboo shoots, and the soup with fresh bamboo shoots is equally delicious)

skill

Don't need too complicated seasoning, the simmered soup is bright in color and fresh in taste ~

1. Blood bubbles must be destroyed to make the soup look good (you can also drain the ribs and put them in the stew pot, which can save the step of beating blood bubbles, but personally, the original soup is better)

2. Bamboo shoots must be soaked in water in advance to remove the smell of smoke, and the soaking effect of rice washing water is better; Pressure cooker pressure is because dried bamboo shoots are particularly hard. The stew is soft, delicious and time-saving.

3. This method is suitable for all stews, and the stewing time is adjusted according to different ingredients.

4. Use casserole (stew pot) to keep the soup from losing its original flavor.