Bamboo shoot soup with fresh and pickled streaky pork

Bamboo shoot soup with fresh and pickled streaky pork

Introduction:

Production steps:

Step 1: get the materials ready.

Step 2: Boil the bacon and fresh meat in water, take out and wash them, cut them into pieces, peel the asparagus and lettuce, cut them into hob pieces, wash the shutter knot, slice the ginger and cut the scallion into sections.

Step 3: put water in the pot, put the bacon and fresh meat into the pot and cook them, then put a few pieces of ginger.

Step 4: after boiling, skim off the foam and cook for a while, then the soup will turn white.

Step 5: add the asparagus and lettuce, cook for a while, and put the green onion in.

Step 6: add the Venetian knot and cook for 10 minutes.

Step 7: add salt and chicken essence to taste. Sprinkle with scallion and serve.

Step 8: OK, it's ready to eat.

Materials required:

Salted pork: half a catty

Fresh streaky pork: half a Jin

Winter bamboo shoots: one

Lettuce: one

Louver knot: 100g

Ginger: moderate

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: because there is salted meat in the soup, you should put salt after tasting to avoid salty soup.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh