The ingredients for pickled dukkha basically include spring bamboo shoots, pork (including various parts), bacon, ham, leafy knots, lettuce and other ingredients. There are differences in local cultures and tastes, and there are additions and subtractions to the ingredients.

Pickled dukkha is a traditional dish that originated in the Huizhou region of southern Anhui Province, and belongs to the Huizhou cuisine of the eight major cuisines. This dish has a savory taste, white soup, thick juice, crispy meat, bamboo shoots, crisp and tender, and a strong fresh flavor.

Pickled Duxin is mainly bamboo shoots and fresh, salty pork slices cooked together in the soup. "Pickled" means salted meat that has been marinated; "fresh" means fresh meat (chicken, hoof_, baby back ribs, etc.); and "duk" means simmered over low heat.

"Fresh" in addition to the common fresh pork and fresh bamboo shoots, it is recommended to add some soybean products and vegetables, vegetables and soybean products, not only can absorb some of the grease, so that the soup is not so greasy, but also to make the soup more fragrant and sweet, soybean products, the best choice is the best choice is a thousand knots, which is the old Shanghainese people in the heart of the best pickled duxin! partner, vegetables can use lettuce, forming a color difference, vegetables are recommended to be stewed until soft, melt in the mouth, which can make the pickled duxiang more delicious.

Related notes on pickled dukkha

The pork ribs in this dish can be replaced according to individual needs, and if you don't have them, you can use pork instead, which will also produce a creamy soup base.

Salted meat is a very salty meat, and you can soak it in water before making it to make it taste better.

Pickled meat is not only delicious, but also one of the best dishes in terms of color, after all, there are a variety of fresh ingredients to make the dish has a different character.

Reference: Baidu Encyclopedia - Pickled Duk Fung