This video introduces in detail the authentic method of pickled Duxian in Shanghai, focusing on the analysis of the problems and solutions that may arise when making this home-cooked pickled Duxian. For example: the soup is light, the bacon is too salty, etc. When should pickled Duxian be eaten? How to make Shanghai Pickled Duxian? How to make pickled Duxian delicious? What ingredients are used to make Shanghai salted Du Xian? And other issues.
This time we use 5 kinds of ingredients, pork belly, bacon, spring bamboo shoots, lettuce, and venetiana, to make a Shanghai classic home-cooked pickled Duxian. Many friends think that the steaming salted Duxian should be eaten in winter, but it is not the case. The best season to eat salted Duxian is spring, when the bamboo shoots are on the market. At this time, the spring bamboo shoots are just on the market, and the taste is sweet, crisp and tender. It is perfect to be stewed with bacon. There are two points that need special attention when making this dish. First, the pickled Duxian soup must be thick and white to taste delicious. However, many people make salted Duxian soup that is light in color, and the ingredients are not blended with each other at all, let alone delicious. Soak the bacon in water for 1 hour, then cut the pork belly into small pieces. The second thing that is easily overlooked in the roasted salted Duxian is the control of the saltiness of the soup. If the bacon you bought has been marinated for a long time, it will be salty, so it needs to be soaked in water for a longer time. Remember, if the stewed soup is light, you can add salt to taste, and you can't make the soup and bacon too salty, otherwise you won't be able to eat it.
The soaked bacon is also cut into small pieces and placed on a plate for later use. Half a lettuce is enough, cut into small pieces for decoration. The ingredients are ready, the next operation is the key. Put the meat in cold water in the pot, add rice wine, ginger slices, and scallion knots. After the water boils, skim off the foam and blanch in water for 5 minutes, then remove it and put it on a plate for later use. Take another pot of water, boil it, add the venetian knots, cook for 30 seconds, remove it, and remove the beany smell. Put bamboo shoots in this pot of water and blanch for 2 minutes to remove part of the oxalic acid.
Add a piece of lard to the wok, add the meat, stir-fry for a while, add sliced ginger, do not put cooking wine. Add boiled water. The firepower of the home kitchen is not as good as that of the restaurant. The water should be added gradually to keep the water boiling in the pot. You can add more, because we need to cook on high heat for 10 minutes, and skim off the foam many times during the process. You will see that the soup is getting whiter and whiter, and the salt in the bacon will be fully released, removing the saltiness and leaving the aroma. After the soup is thick and white, take a casserole and pour the soup and meat into it. If there is too much soup, you can take it out first, and then add it when the amount of water decreases. add bamboo shoots
Flatten slightly, cover and simmer for 50 minutes on minimum heat. When the time is up, open the lid and add lettuce and venetian knots. These two ingredients are easy to rot, and they can be cooked for another 7-8 minutes. Taste it before serving, usually there is no need to add salt. Make a thick white soup and control the saltiness
It is the key to the success of making salted Du Xian, have you learned it? I am Xiyang, thank you for watching, see you next time!
Old Shanghai teaches you the authentic method of Shanghai salted Duxian. The soup is thick and white, and the spring bamboo shoots are crisp and tender. The child said that the eyebrows will really fall out.
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Main ingredients:
500g pork belly, 300g bacon, 2 bamboo shoots, half lettuce, 10 venetian knots, ginger
seasoning:
Edible oil, rice wine 40 grams
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