Pickled lettuce

Pickled lettuce

Introduction:

"Salted duck is a folk dish in the south of the Yangtze River. Pickle is pickled, refers to the salty things, such as bacon, salted chicken, Du means stew, fresh, fresh food. So it means, salty and fresh ingredients stewed together, taste salty and fresh, taste very delicious! Generally, it's winter or spring bamboo shoots, stewed with bacon and fresh pork, but I haven't seen any bamboo shoots in Beijing's vegetable markets and supermarkets, so I can only use lettuce instead, and add some shutter knots, which is just as delicious! "

Production steps:

Step 1: cut the bacon into small pieces and soak in cold water for 1 hour to remove the excess salt. Cut the ribs into small pieces.

Step 2: cut lettuce into hob pieces.

Step 3: cut the blinds into thin strips and tie them into a knot.

Step 4: put the spareribs in a cold water pan, bring to a boil, remove and rinse the blood foam.

Step 5: bring to a boil with cold water, blanch and scald the bacon.

Step 6: add enough cold water to the soup pot, add ribs, green onion and ginger slices, bring to a boil, skim off the foam.

Step 7: add the bacon and bring to a boil, continue to skim the foam, pour in the cooking wine and simmer for 1 hour.

Step 8: add the lettuce and the shutter, stew for about 10 minutes, then cook the lettuce.

Step 9: you can make delicious pickles.

Materials required:

Bacon: moderate

Lettuce: right amount

Pork ribs: right amount

Blinds: moderate

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Note: the southern people said the shutter knot, that is, the North said the bean skin, tied into a knot. Salted meat is salty, so no salt is used. The taste is controlled by yourself.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh