Yan Du Xian (Slow-Simmered Bamboo Shoot and Pork Soup)
A classic Jiangnan spring soup slow-simmered with spring bamboo shoots, fresh pork, and cured pork.
Story
This iconic Jiangnan spring soup is slow-simmered over gentle heat to capture the pure, comforting flavors of the season, delivering a rich, savory broth that embodies the essence of springtime in southeastern China.
Ingredients
spring bamboo shoots (peeled, cut into roll-cut pieces)
as needed
fresh meat (washed, cut into pieces)
as needed
salted meat (washed, cut into pieces)
as needed
ginger (sliced)
as needed
scallions (minced)
as needed
cooking wine
1 tablespoon
salt (add to taste)
a little
Instructions
1
Step 1
Peel the spring bamboo shoots and cut them into roll-cut chunks; wash the fresh meat and salted meat, and cut them into chunks; slice the ginger, and finely chop the scallions.
2
Step 2
Boil a pot of water, put the cut fresh meat into the boiling water to blanch it, then scoop it out to remove the blood water.
3
Step 3
Switch to a clay pot, bring the water to a boil, and add the fresh meat, salted meat, and spring bamboo shoot chunks. Add the ginger slices and 1 spoonful of cooking wine. When it comes to a boil over high heat, skim off the floating foam, then turn to low heat and slowly simmer for about 1 hour.
4
Step 4
Sprinkle with chopped scallions and it is ready to serve. Taste it before serving; if not much salted meat was used, you can add a little more salt.
