The first must-eat in spring
| Spring Bamboo Shoots 1000g | Bacon 200g |
| Ham 200g | Pork Ribs 400g |
| Dried Bean Curd 10g | Ginger 15g |
| Rice wine 30g | Table salt 1g |
Step 1
Cut the ribs into small pieces, rinse and set aside. Wash the bacon (ham and bacon) and soak in water for 20-30 minutes.
Step 2
Soak the dried yuba in cold water and set aside.
Step 3
Slice the old ginger, remove the casings from the spring bamboo shoots, cut into pieces and soak in cold water for half an hour to remove astringency and set aside.
Step 4
Add cold water to the pot, add the soaked bacon, cook until the bacon changes color and take it out.
Step 5
In another pot, add cold water, add the ribs and 10g of flattened ginger slices, bring to a boil, skim off the floating residue and simmer for 2 minutes, then remove the ribs and rinse them with clean water.
Step 6
Put the spring bamboo shoots, ribs, ham and bacon into a stew pot, add 5g of ginger slices, pour in rice wine and an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
Step 7
Add the soaked yuba segments, add salt, cover the pot and continue to simmer for about 10 minutes. Finally, remove from the pot and sprinkle with a little chopped green onion to enhance the aroma.
Step 8
Such a simple and easy-to-make pickled food, come and make a bowl and meet Chun Lai, who is standing on his feet and humming a song~ The most delicious cooking tips for spring
