Marinated Duxian is a traditional famous dish originating from the Huizhou area and belongs to Hui cuisine. This dish has a salty and fresh taste, thick white soup, crispy and fat meat, fragrant and crispy bamboo shoots, and strong umami flavor. It is popular all over the country. There are different cooking methods according to local culture and taste, and the ingredients vary, but they basically include spring bamboo shoots (the original method of Anhui cuisine can also be winter bamboo shoots), pork (including various parts), bacon, ham, louver knots, lettuce and other ingredients .

It is mainly a soup made with bamboo shoots and fresh and salty pork belly slices. "Marinated" refers to pickled bacon; "Xian" refers to fresh meat (chicken, trotters, short ribs, etc.); "Du" means stewed over low heat.

Ingredients preparation

Ingredients: 200 grams of pork ribs (pork belly), 125 grams of spring bamboo shoots, 200 grams of bacon

Seasoning: 10 grams of shallots, rice wine 5 grams, 4 grams of salt, 2 grams of MSG

Production steps

1. Wash the pork belly, cook it and cut it into pieces;

2. Wash the salted pork legs and cut them into pieces;

3. Use a casserole, add water, pork cubes, and bacon cubes to the pot, and bring to a boil over high heat;

4. Add wine and green onion segments, simmer slowly over medium heat until the meat is half-cooked, then add bamboo shoots, salt, and MSG, continue to cook until cooked, skim off the foam, remove the green onion segments, and serve.

Notes

This dish needs to be simmered slowly over medium heat, do not use high heat, otherwise the meat will not be crispy and will become old easily. There are two points for reference when making soup:

1. If you want to make the soup white, just leave a little oil (do not skim the oil) and turn off the fire. This is the worst approach. After all, it’s not crucian carp soup.

2. The best method is like making soup stock. It is about to boil and then slightly open over low heat. It's crystal clear after you're done. At first glance, the yellow bamboo shoots and the red meat form a strong contrast, but when you taste it, it is completely different from the bland soup you imagined. All the umami flavors are present in the soup.