The method of marinating and savoring

Health benefits

Bacon: protects the nervous system, promotes gastrointestinal peristalsis, and resists athlete's foot

Pork belly: Moisturizing and drying

Winter bamboo shoots: promoting blood circulation and removing blood stasis

Ingredients and materials

One piece of bacon

One piece of pork belly

2 winter bamboo shoots

Half pack of blinds

One scallion

Moderate amount of ginger

Appropriate amount of water

The method of marinating and savoring

1. Prepare the ingredients. Bacon. Fresh pork belly. winter bamboo shoots. Scallion. Ginger.

2. Use water bubbles to soften the blinds, tear them open one by one, cut them into four small pieces with a knife.

3. Roll up the blinds and tie them into knots.

4. Blanch salted meat and fresh meat separately with ginger slices, then cut them into small pieces with a knife. Boil the winter bamboo shoots in a pot until they are tender. Generally, after the water boils, boil for another half an hour to remove bitterness and astringency. Then cut them into rolling blocks. The blinds can be blanched with hot water to remove the bean odor. (This can be omitted)

5. Put the salted meat, fresh meat, and winter bamboo shoots into a clay pot.

6. Add water. Water should be more abundant than ingredients to submerge meat and bamboo shoots, and there should be a lot more.

7. Cook over high heat.

8. After the soup is slightly opened, turn to low heat and simmer slowly. After about half an hour, open the pot cover and skim the oil and impurities on Noodles in soup.

9. When stewed until the aroma of bacon and fresh meat blends slowly wafts out, filling the entire room with fragrance, tie the blinds into a clay pot.

10. Cover the pot and simmer slowly over low heat.

11. Simmer slowly for about an hour until the soup is as clear as water, then remove from the pot.

12. Add some scallions and turn off the heat. Let it simmer for a while. Because salted meat is added, there is basically no need to add salt, MSG or other seasonings. If it is heavy mouthed, it can be added in moderation.

13. Marinate thoroughly and bring to a boil.

14.When serving, sprinkle some green scallion slices on top. The bamboo shoots are crispy, the soup is mellow, and the meat is fresh.

15. The soup is rich and fragrant, with a thick and mellow taste that is not fully appreciated. Bamboo shoots not only absorb oil but also retain freshness. Bacon and fresh meat blend in a savory and tender texture, with a rich and lingering aroma. Their freshness is indescribable.

16. Marinated and fresh - this is the taste of "home". The taste is salty and fresh, light and moderate, the soup is white and the sauce is thick, and the freshness is strong.

Tips

1. A ratio of 2:1 between fresh meat and salted meat is better.

2. Bacon should be blanched before being cooked to remove blood and impurities, and then washed thoroughly.

3. Before cooking winter bamboo shoots, they should be boiled in a pot until they are tender. After the water boils, it is better to boil for another half hour to remove bitterness and astringency, that is, to remove oxalic acid and prevent stones. Slice and cook for better results.

4. The water used for stewing soup should be more than the ingredients, and it should soak the meat and bamboo shoots in excess, otherwise even if it is slightly opened, the soup will become cloudy. On the other hand, soaking food in water can also help maintain a uniform temperature and prevent the ingredients above from drying out due to high temperatures.

5. After the ingredients in the pot are added, wait for the soup to slightly boil and then simmer over low heat for about half an hour. You can open the lid and skim off the oil and impurities. This way, the deliciousness of the soup can be preserved, the beauty of the soup can be maintained, and the taste will not be greasy.

6. Bring to a boil over high heat and simmer slowly over low heat until the soup is clear and transparent.

7. Due to the addition of salted meat, salt and MSG are generally not needed. If the taste is strong, they can be added in moderation.

8. Because it is self cured bacon with just the right taste, there is no need to soak it in water. If you buy salted meat outside, it usually needs to be soaked for half a day to remove excess saltiness.

9. Loutie is relatively easy to cook until it rots, so wait for the aroma of bacon and fresh meat to slowly fill the entire room before lowering the Loutie.

10. Before boiling the louvers, you can use boiling water to slightly heat them up to remove the bean like odor, depending on personal preference.

11. Note that the soup should be simmered slowly over low heat, not over high heat, otherwise the meat will not be easily crispy and aged, and the taste of fresh meat and salted meat will only be fully stewed when simmered over low heat.

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