How to make homemade pickled pork with preserved vegetables

Many of our friends often neglect eating and have no appetite due to the pressure of work. You might as well go to the kitchen and make a delicious home-cooked pickled pork with preserved vegetables. You can experience the fun of cooking and increase your appetite, so that you can eat more healthily and with peace of mind. Next, follow me into the kitchen and make it!

1. If you can’t buy fresh spring bamboo shoots, use bagged ones instead. Rinse repeatedly and soak in cold water for 2 hours

2. Jinhua ham, cut into thin slices; there is no salted meat from Jiangsu and Zhejiang, so use it as a substitute; there happened to be Guangdong bacon brought back after the Spring Festival in the refrigerator, which is very delicious

3. Dried seafood to enhance the flavor, not used to MSG

4. Cordyceps flower, because of the big temperature difference recently, it can improve immunity and prevent colds. It is entirely because of the habit of making soup in Guangdong. People in Zhejiang and Shanghai will definitely not do this, but the effect is surprisingly good

5. Cut the king oyster mushroom, lettuce and spring bamboo shoots into dice

6. Clean the big bones and fan bones, blanch them with water, add rice wine, and gradually remove the foam. Be patient and remove more of the foam for the first time. It will take about 10 minutes.

7. Take another pot of water, add ginger slices and green onions, and bring to a boil.

8. Put the boiled bones, dried shrimps, cordyceps flowers, ham and bacon into the pot and slowly remove the foam.

9. Bring to a boil over high heat, and simmer for an hour. When you see the meat and bones are almost separated, add the spring bamboo shoots. After 20 minutes, add the lettuce and king oyster mushrooms, and continue to simmer.

10. After about 15 minutes, add salt appropriately, because ham and bacon have salt, add pepper according to your taste, and transfer to the induction cooker, so that it can be kept warm.

11. The soup was more delicious than I thought, but it seemed like hot pot would be lacking without some condiments, so I opened the refrigerator and rummaged around. This time I used northern garlic chili sauce (you can't buy southern chili sauce here, I'll bring some back next time), peanut oil (it was salty enough so I didn't add fermented bean curd), and because I didn't finish it, I added sesame paste and fermented bean curd the next day to make it more flavorful.

Although the detailed steps of homemade pickled pork with preserved vegetables have been introduced, you can make your own innovative changes based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.