Ingredients
500 peeled bitter bamboo shoots
can
Pickled Chinese cabbage 200
can
Meat slices 200
can
Old Jiang 3
a flat
Chicken essence 1 small
spoon
Salt in moderation
Starch 2
spoon
Cooking wine 1
spoon
Moderate amount of chopped scallions
Pickled Chinese cabbage and Bitter Bamboo Shoot Sliced pork soup
- Peel the bitter bamboo shoots, wash them, and cut them into thin slices. Slice lean meat, add a little salt, add a spoonful of cooking wine, and two spoonfuls of cornstarch.
- Buy a bag of pickled Chinese cabbage (I usually buy a bag of 200g Yingpeng brand pickled Chinese cabbage, which can also be used directly if I have pickled Chinese cabbage soaked at home), cut it into small pieces, add three pieces of ginger, hot oil in the pot, add pickled Chinese cabbage and ginger, stir fry until fragrant, and boil it with a bowl of water.
- Add the bitter bamboo shoots and boil them together for a few minutes. It doesn’t matter if it takes a long time. Neither pickled Chinese cabbage nor the bitter bamboo shoots can boil well.
- Put in the pre cooked meat slices, boil for three minutes, skim off the foam, add an appropriate amount of salt and chicken essence, and bring to a boil.
- Sprinkle a little scallion, and the delicious pickled Chinese cabbage and bitter bamboo shoots Sliced pork soup will be finished. It’s a super appetizer, and you need to eat two more bowls of rice!
