When I was a child, I used to eat the pickled oysters at home, but it was rare to eat them in Beijing. I couldn’t make up the materials. Fortunately, I had the bacon from my mom and the Tianmu spring shoots that I bought on the early adopters. What to put it?
Pork ribs, washed and ready for use
Wash the bacon and cut into small pieces and put in the cold water pot. Put two scallions, a small piece of ginger and a little cooking wine to boil the white foam, wash and use.
Put the pork ribs into the casserole, inject the water into the scallions and shoot the loose pieces of ginger. Open the simmer and simmer the sauté and change the simmer.
Spring bamboo shoots go to the old roots, wash and cut two sections and then cut in half
Put in a cold water pot and cook until foamed
Wash and change the knife to cut the diamond block
Place the bamboo shoots in a casserole that has been stewed until the soup is white
The fungus bubble is washed to the roots
Flammulina mushrooms are washed to the roots
Put the fungus in the casserole and simmer it in a small fire and cook for a while (the mushroom is not available)
Try salty, you can add salt properly. The bacon that I used was cooked beforehand. It’s not too salty. Spring bamboo shoots are very fresh and can’t be put with chicken powder.
This pot is more authentic, Zhejiang Lin'an thunder shoots and farmhouse bacon, Changzhou's hundred pages, Yunnan's Xuanwei ham plus ribs, a pot of high-quality ingredients from many provinces and cities, want to eat Hard to find
Pickled oysters are the home-cooked foods in Jiangsu, Zhejiang and Shanghai. They are rarely eaten in the north. They are made from bacon, pork belly or hoof (elbow), bamboo shoots, and hundred-page knots. Because the pork belly and hoof are too fat, I changed it. Pork ribs, the peas of the hundred-page knot have not been bought, but the most important three-flavored ingredients have, what else is there to put it, it is not bad, and the memory of the father and mother is similar.