Salted Du Xian is a traditional famous dish originating from Huizhou, which belongs to Huizhou cuisine. This dish tastes salty, the soup is thick and juicy, the meat is crisp and fat, the bamboo shoots are fragrant and tender, and the flavor is strong. Different places have different practices according to local culture and taste, and the ingredients have increased or decreased, but basically include bamboo shoots (winter bamboo shoots can also be used as the original method of Anhui cuisine), pork (including various parts), bacon, ham, white leaves, lettuce and other ingredients.

Mainly soup made of bamboo shoots and fresh and salty pork belly slices. "Pickling" refers to salted bacon; "Fresh" refers to fresh meat (chicken, hooves, small ribs, etc. ); "DuDu" means to stew with a small fire.

Food preparation

Ingredients: pork ribs (pork belly) 200g, bamboo shoots125g, bacon 200g.

Seasoning: chives 10g, yellow wine 5g, salt 4g and monosodium glutamate 2g.

Production steps

1. Wash, cook and cut pork belly;

2. Wash the salted pork leg and cut it into pieces respectively;

3. Use a casserole, add water, pork and bacon to the pot, and boil it over high fire;

4. Add wine and onion, simmer the meat slowly over medium heat until it is half cooked, then add bamboo shoots, salt and monosodium glutamate, continue to burn thoroughly, skim the floating foam and take out the onion.

Matters needing attention

This dish needs to be stewed slowly over medium heat, not over high fire, otherwise the meat will not be crisp and will rot easily. There are two points for reference in making soup:

1. If you want to make the soup white, just leave a little oil (don't skim it) and the fire will be fierce. This is the lowest way. After all, it is not crucian carp soup.

The best way is like making soup. That is, it has just boiled, and it is slightly boiled with a small fire. It's done. At first glance, it's crystal clear, and the yellow bamboo shoots are in sharp contrast with the red meat. But at first taste, it's completely different from the light one, and the umami flavor is all presented in the soup.