Pickled Dukkha

Raw materials: spring bamboo shoots, Jinhua ham, pork ribs, tofu skin, green onions, cooking wine.

Practice steps:

Step 1, wash the chops and chopped, Jinhua ham sliced thinly, asparagus shelled and washed and cut into chunks of hobnail.

Step 2: Tie the tofu skin in knots.

Step 3: Chop scallions.

Step 4: Blanch the ribs in boiling water.

Step 5, fish out and wash the blood foam.

Step 6, hot oil in a pot, the ribs stir fry for a few moments, add wine and stir fry.

Step 7: Add ham and stir-fry evenly.

Step 8, add boiling water to boil and then turn the fire slowly simmer.

Step 9: After half an hour of stewing, add the spring bamboo shoots and continue to stew for about half an hour.

The 10th step, ribs stew rotten, bone easy to fall off when adding tofu skin cooking three five minutes on high heat sprinkled with scallions.

The 11th step, fresh and salty delicious pickled dukkha can be on the table yo.

Tips:

1. The ham itself is salty, so the soup does not need to add too much salt, if light, you can add a little salt. 2. Tofu skin is very thin and easy to cook, so the last few minutes into the last few minutes, put it too early will be spread out to cook rotten. 3. Ham cooked out of the itself is salty and fresh, you want to eat the original flavor does not need to add chicken MSG seasoning. The heavy taste according to their own taste appropriate to add salt and MSG and other seasonings.