In Suzhou, pickled dukkha, meat in sauce, snakehead fish, green dumplings four, is the sound of spring in Wuzhong land. The dish, with simple ingredients, the production of a little work, but ultimately mellow flavor, the soup is delicious, with "Jiangnan first fresh" reputation. So, do you know how to make the best pickled dukkah? Do you know where the pickled dukkha is more delicious?

Pickled Duk Fresh is a seasonal home cooking, spring time every family will do on through the Jiangzhe local flavor of this dish, 'pickled' refers to salted pork, 'fresh' refers to fresh pork, 'Duk' is a dialect of the Wu language, refers to the 'stew' means, is to use a small fire slowly stewed, the fresh and salted meat and savory all the way into the bamboo shoots and soup. Pickled Duk Seng belongs to Zhejiang cuisine recipe, the main ingredients are pork and spring bamboo shoots; the process is stewing, easy to make.

Pickled Duk Fresh can also be written as "Smoke Duk Fairy", which is extremely beautiful:

"Pickled" can be interpreted as salty, referring to the soup of spring bamboo shoots and slices of salted and fresh pork cooked together as "salty";

"Pickled" can be interpreted as salty, referring to the soup of spring bamboo shoots cooked with slices of salted and fresh pork. "

"Duk" is the meaning of stew, a variety of ingredients after stewing, soup white juice, thick flavor;

"Fresh" usually refers to fresh, pickled Duk fresh selected ingredients meat fat, bamboo shoots fragrant

Suzhou people after eating a bowl of Pickled Duk Fresh, often can not help but praise a sentence: really fresh eyebrows ah to fall off the special rules!

Pickled dukkha recipe

Ingredients: 250g of fresh pork bone, 300g of salted pork, 6 bamboo shoots, 100g of lily pads, one green onion, 3 slices of ginger, moderate amount of cooking wine, a few drops of vinegar, moderate amount of salt, white pepper.

The first step:

Shell the spring bamboo shoots and wash and cut into sections, put into boiling water blanching about 3 minutes to fish out and spare.

Step 2:

Wash and cut the salted pork into cubes, and clean the fresh pork bones (chopped when you buy them).

Step 3:

Put the cleaned pork bones and salted meat into a pot of cold water.

Step 4:

Bring to a boil over high heat and cook until about 5 minutes, then remove and rinse.

Step 5:

Pour a large pot of water into a casserole dish, put the blanched pork bones and salted pork into it, along with green onions, ginger slices, cooking wine and a few drops of vinegar, cover and bring to a boil on a high heat and turn down to a low heat to simmer.

Step 6:

Cook for one hour and add spring bamboo shoots to continue to simmer.

Step 7:

Cook until about 20 minutes add the phyllo knots and cook for another 15-20 minutes.

Step 8:

After cooking, add salt (according to the saltiness of the soup) and white pepper to taste.