Authentic way to cook dried shredded pork

Boiled dried shredded pork, also known as boiled dried shredded pork with chicken sauce, is a traditional Huaiyang delicacy. Boiled dried shredded pork is relatively refreshing, has relatively high nutritional value, and tastes particularly delicious. It is a signature dish of Huaiyang cuisine and requires relatively high knife skills. It tastes very appetizing and refreshing. Although the ingredients required for boiled dried shredded pork seem simple, it does take some effort to make it well.

Authentic way to cook dried shredded pork

The main ingredients are 300 grams of tofu skin and 50 grams of shredded chicken breast. Ingredients: 20 grams of shrimp, 30 grams of ham, 6 grams of salt, 300ml of chicken soup, and 100 grams of bamboo shoots. Method: 1. Wash the chicken first; 2. Prepare a portion of chicken soup (add water to the pot, put in chicken, onion, ginger, cooking wine, bring to a boil over high heat, and simmer for 30 minutes over low heat); 3. Cut the tofu skin into thin strips and blanch it in hot water; 4. Cut the ham into thin strips and cut the bamboo shoots into thin strips; 5. Add water and chicken soup to the pot, and add tofu shreds; 6. Add chicken breast shreds and bring to a boil over high heat; 7. After 15 minutes, add shrimps, add salt to taste, and then add ham shreds; 8. Serve in a bowl and enjoy.

Method 2

Ingredients : 400g shredded tofu, 40g black fungus, 3 shiitake mushrooms, 50g ham. Auxiliary ingredients: appropriate amount of broth, pepper, salt, chicken essence, chopped green onions, and alkali. Steps: 1. Prepare all the ingredients. 2. Add appropriate amount of clean water and edible alkali to the pot, put in the tofu shreds and cook for 2 minutes, then remove, rinse and set aside. 3. Cut mushrooms into shreds, fungus into shreds, ham into shreds, and green onions into shreds. 4. Add appropriate amount of broth to the pot and bring to a boil, add a little pepper and salt 5. Add mushrooms and fungus and continue cooking for 3 minutes. 6. Then add shredded tofu and cook for 2 minutes. 7. Add ham, a little chicken essence for seasoning, put in chopped green onion and turn off the heat.

Cultural Heritage

There are many varieties of tofu products in Huaiyang cuisine. "Big boiled dried shredded pork" is also called "boiled dried shredded pork with chicken juice". Its delicious flavor has always been regarded as a delicacy on the table. Emperor Qianlong of the Qing Dynasty tasted the "Nine-Thread Soup" during his sixth trip to the south of the Yangtze River.

Compared with the "Nine-strand Soup", the current boiled dried shredded silk has been greatly developed. It is mainly made of dried shredded silk and chicken shreds. The dried shredded silk is white, and is topped with fresh shrimps and various ingredients. It is called assorted dried shredded silk. The seasonings for boiled dried shredded vegetable also vary according to the seasons. In spring, bamboo clams were used to add flavor; in summer, crispy shredded vegetable were cooked together with dried shredded vegetable; in autumn, crab roe was used; and in winter, wild vegetables were used to add color and fragrance.