Marinated pork, fresh meat and bamboo shoots are put together for a while, that is, cooked slowly over low heat. Cut the bacon and fresh meat into pieces respectively, blanch them in a pot with cold water, then add another pot of water. After the water boils, add green onions, ginger slices and cooking wine and cook over low heat. Halfway through cooking, remove the bacon. This will prevent the bacon from being dry and tasteless, and will not make the soup base too salty. At the same time, add the spring bamboo shoots that have been blanched in advance and cook over low heat.

The pickled pork soup combines the salty aroma of bacon, the tenderness of fresh meat, and the fresh fragrance of spring bamboo shoots with a hint of earth. When you take a sip of the soup, you can feel the umami taste in the corner of your mouth. It’s very simple to make, and you can capture your family’s stomachs with just a little attention.

Ingredients:

Salted Pork—200g

Fresh Pork—300 grams

Spring bamboo shoots – 3 roots

Carrots – 20 grams

Lettuce – 20 grams

Scallions – 3 roots

Cooking wine - 10 grams

Method:

1. Cut the salted ham and fresh ham into pieces, wash them and put them into the pot with cold water Blanch it, take it out and wash away the blood and foam. The water should completely cover the meat, or even a lot beyond it, to keep the temperature uniform. After the water boils, add the salted ham and fresh ham and simmer slowly to get a good taste.

2. Peel the spring bamboo shoots, cut into pieces with a hob, blanch them in hot water, cook over medium heat for about 3 minutes and take them out. Peel carrots and lettuce and cut into hob cubes. Spring bamboo shoots contain calcium oxalate and crude cellulose. They need to be blanched to improve the taste and promote digestion.

3. Pour another pot of water, add green onion knots and ginger slices. After the water boils, add salted ham and fresh ham, then pour in cooking wine, turn to low heat and simmer slowly.

4. After about an hour, take out the salted ham, add the spring bamboo shoots, and continue to simmer over low heat. Remove the bacon halfway through cooking. This will prevent the bacon from being dry and tasteless, and will not make the soup base too salty. Because of the magical presence of bacon, even the salt is omitted.

5. After half an hour, add the salted ham, carrots and lettuce, open the lid and cook for about 10 minutes, then turn off the heat.

The purpose of adding carrots and lettuce is to add color. Opening the lid and cooking them at the end will not cause them to change color. You can also place louver knots to absorb oil.

I am Shen Xiaoyi, a beautiful cook born in the 1980s and a gourmet self-media person.

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