What is the authentic way to make Yan Du Xian?

In the Jiangnan region, there are not only numerous scenic spots, but also a wide variety of delicious foods. Especially in Shanghai, the variety of delicious food makes it a paradise for foodies. If we talk about the local dish with the most Han Chinese characteristics, it must be Yan Du Xian. Generally speaking, the taste of pickled pork with preserved vegetables is a bit salty, but the soup is thick and the meat is tender. So the question is, what is the authentic way to make Yan Du Xian?

Recipe

Ingredients preparation

Ingredients: Pork ribs (streaky pork) (200g), spring bamboo shoots (125g), bacon (200g)

Seasoning: Scallion (10g), Rice Wine (5g), Salt (4g), MSG (2g)

Production steps

1. Wash, cook and cut the pork belly into pieces;

2. Wash the salted pork leg and cut into pieces;

3. Use a casserole, add water, pork and bacon, and bring to a boil over high heat;

4. Add wine and scallion segments, and simmer over medium heat until the meat is half cooked. Then add bamboo shoots, salt, and MSG, and continue to simmer until cooked through. Skim off any foam and remove the scallion segments.

Precautions

This dish needs to be simmered slowly over medium heat, not high heat, otherwise the meat will not be tender and will easily become overcooked. There are two points for reference in making soup:

1. If you want the soup to be white, just leave a little oil (do not skim off all the oil) and cook over high heat. This is the lowest approach. After all, it’s not crucian carp soup.

2. The best way to prepare it is like making stock. When it is about to boil, simmer over low heat. The water is crystal clear after finishing. At first glance, the yellow bamboo shoots and the red meat form a sharp contrast, but upon tasting it, it is completely different from what you might imagine, and all the freshness is present in the soup.

There are three key points here:

a. Do not cover the pot. If you see a large soup bucket with a lid on it in a restaurant kitchen, it is definitely not broth or something like that. The best soup is “fresh and clear”.

b. The water should be more than the ingredients, enough to cover the meat and bamboo shoots, and there should be a lot more. Otherwise, even if it is slightly open, the soup will become turbid. On the other hand, covering the food with water can also help maintain a uniform temperature and prevent the food above from drying out due to high temperature.

c. Even if the oil is skimmed off, the fresh bacon must be drained from water (over high heat) before being put into the pot to remove blood foam and impurities, and then washed. The second time you put the food into the pot should be after the water boils. After the soup is slightly boiled, turn to low heat. You can skim off the oil foam after about half an hour. Since the lid of the pot is open, the fat will condense into paper due to drying, and can be skimmed off along with the fine impurities. This method not only retains the flavor of the soup and keeps it beautiful, but also does not make the dish greasy like the home-cooked method.

Another approach

Main ingredients: Spring bamboo shoots, pork (butt tip)

Accessories: ham, ginger

Seasoning: Salt

practice

1. Cut the spring bamboo shoots in half, twist the shell and the core will fall off easily.

2. Slice the spring bamboo shoots, boil them to remove the astringency, and set aside.

3. Cut the ham into pieces, put it into a soup pot, add water and simmer on low heat for 1 hour.

4. Add the chopped pork hind leg meat and ginger slices and simmer on low heat for 1 hour.

5. Skim off the floating oil and foam on the soup surface. Add bamboo shoots and simmer for half an hour.