The essence of pickled dukkha lies in the taste of fresh and salty soup, and meat delicate bamboo shoots and fragrant, fresh and thick soup, so you can not forget the delicious soup, meat and vegetarian perfect partner, lined with bamboo shoots crisp, but also with the help of the meat of the fat, which can be said to be the perfect fusion, reflecting the most simple charm of the ingredients. Made with pork and salted bacon or pork leg stew, adding bamboo shoots and green onions halfway through, and finally simmering over low heat to preserve the most natural taste of the ingredients. The most distinctive dishes, but also the most representative local dishes

In fact, pickled dukkha is very local characteristics of the dish, in the Suzhou-Hangzhou region is rich in bamboo shoots, and folk people, for the bamboo shoots to eat, most of the way to stir-fry, but also suffering from the bamboo shoots of the light, it is not easy to match with the ingredients. With the change of local habits, so slowly began a new way of eating, with the help of the greasy pork, with the bamboo shoots of the bland, can enrich people's taste, and to ensure that the soup is rich, and gradually become the most representative of the local dishes. Moreover, with the help of people's wisdom, pickled dukshuixian combines the characteristics of ingredients, mainly bamboo shoots are more abundant in Jiangnan region, so it slowly creates a fresh way of eating.

The essence of the production process lies in the fire, the time order is very critical

Pickled Duxian production, usually choose a casserole, to ensure that the texture and enhance the flavor of the dish. Choose a good cut of pork, conducive to ensuring the taste, after all, the process of slow stewing over a small fire, the meat of the fat and tender, if the shape of the meat is too small, easy to stew and not molded, affecting the appearance of the dish. Then add the salted ham meat, which is the characteristics of the Suzhou-Hangzhou region, Suzhou-Hangzhou region has always had the characteristics of making salted meat, they will begin to prepare in the autumn and winter seasons, air-drying, to ensure that the salted pork shanks can be preserved for a longer period of time, the taste and will not be easily deteriorated.

Prepare a fresh bamboo shoots, the pork and salted pork leg into the casserole, after the fire boiled, changed to medium fire slowly simmering, then add bamboo shoots, pay attention to add bamboo shoots, choose the time in the meat is soft and rotten, do not join the bamboo shoots early, easy to affect the taste. After the bamboo shoots added, changed to a small fire slowly simmering, to bamboo shoots cooked until the smooth off the fire out of the pot, a pot of delicious pickled dukkha, on the perfect completion.

The grasp of the details is the key, each step should pay attention to

The production process of pickled dukkha, in the large fire after boiling, should be promptly turned to medium heat, otherwise the meat will be relatively old, the taste will be affected, especially the bamboo shoots are relatively light, the last soup can be left a little oil, the most perfect color, it should be clear soup, red meat and bamboo shoots red and white distinctive, the soup taste is strong, but the color of the color and clear and bright. Later the process of stewing over low heat, pay attention not to cover the lid, carefully guard the fire can be, you can perfectly preserve the freshness of the soup, perhaps it seems clear soup and simple, but a mouthful of fresh beauty is irresistible delicious.

Rich in nutrients, conducive to moisturize the lungs and nourish the Yin

Pickled Duchess in the bamboo shoots, seemingly light but contains plenty of water, there is a wealth of plant proteins, in time to replenish the human body needs a variety of micronutrients, in particular, plant fibers, to help people to better digestion, to promote the digestion of the stomach and stomach, to alleviate the problem of accumulation of food. The pork itself is rich in fatty acids and proteins, can better improve the human body's anemia, nourishing yin and moistening the lungs to remove the role of dryness.

The perfect match of pickled dukkha, the comprehensive use of the characteristics of the ingredients, but also highlights the charm of several ingredients, with the most intense a fresh and beautiful, so that you can not forget the tenderness of an exclusive local specialties, lined with the charm of the cuisine of the Jiangnan water town.