Ingredients for Marinated and Fresh
| Salted Meat 180 grams | Spring Bamboo Shoots 3 |
| Bean Curd Knots 120 grams | Pork Backbone 650 grams |
| Ginger 1 small piece | Spring Onion 2 |
| Cooking Wine 2 tablespoons | Salt to taste |
| Bay Leaves 2 pieces (optional) |
Recipe for Marinated and Fresh
Step 1
Prepare all ingredients and clean them thoroughly.
Step 2
Peel and dice the spring bamboo shoots, blanch them in boiling water for 3 minutes to remove bitterness. Soak the pork backbone in clear water for 30 minutes, then rinse it clean and place it in cold water with 5 slices of ginger and cooking wine, bring to a boil to remove any blood foam (water should cover the ingredients). If the salted meat is too salty, it is recommended to blanch it in water.
Step 3
All ingredients are prepared.
Step 4
Place the blanched pork bones, ginger slices, spring onions, and bay leaves in the pot.
Step 5
Add hot water to cover the ingredients up to two finger joints. Bring to a boil over high heat, then simmer covered on low heat for 45 minutes until the soup turns milky white, then add the spring bamboo shoots and simmer for 30 minutes. Remove the softened spring onion, add the bean curd knots, and simmer for another 20 minutes.
Step 6
By now, the salty aroma of the salted meat has permeated the entire pot of soup. Taste it and adjust the salt according to your preference, then sprinkle with spring onions before serving.
Step 7
Stew the three main ingredients in one pot, let the freshness bubble on the stove, and it’s not a waste of this beautiful spring.
Step 8
The tender spring bamboo shoots and the savory salted meat, along with the delicious pork bones, are truly delectable – enough to make your eyebrows fall off.
