Pickled Dukes are Anhui cuisine.

Pickled dukkha is one of the traditional famous dishes of Anhui Province, belonging to the Hui cuisine family. Its main raw materials are bamboo shoots, fish, ham, eggs and so on, after pickling, steaming, slicing and other production processes, made of color and flavor, taste and fresh food. Pickled Duk Fresh is a classic of Hui Cuisine, known far and wide for its unique production process and taste, and is one of the specialties of Anhui Province.

While the name of pickled dukkha may also appear in some restaurants and menus in Shanghai, it is not a representative dish of Shanghai cuisine, but is also loved and respected by Shanghainese people because of its fresh taste and fine preparation. When making Pickled Duk Fresh, you should choose fresh Duk Fresh, handle it cleanly and add appropriate amount of seasoning to marinate it, and pay attention to cleaning and processing before consumption to ensure its taste and food safety.

Precautions for making pickled dukkha

1, choose fresh dukkha: you should choose fresh dukkha with smooth appearance, tight scales, transparent eyes, and no odor, and avoid choosing dukkha with rotting, discoloration, odor, or damage.

2, handle clean: wash the atsukumi, remove the scales and internal organs, cut into appropriate size pieces.

3, marinade: put the cut pieces of Atsumi into a pot, add appropriate amount of salt, sugar, onion, ginger, garlic, cooking wine and other seasonings, mix well and marinate for several hours until the taste.

4, before eating: pickled Atsumi can be eaten, but should pay attention to remove the marinade when adding seasoning, you can blanch in boiling water or wash with water to remove excess salt flavor and impurities.