A few years ago, I had a trip to the south of the Yangtze River with drama. I tasted the dishes of Jiangsu, Zhejiang and Hangzhou. I was particularly impressed by the bowl of pickled and fresh in Suzhou. It seemed as light as water, but my eyebrows were fresh at the entrance, which showed the inner beauty of the dishes in the south of the Yangtze River. Therefore, after playing that game, I always aftertaste and wanted to try it myself.


50g Bacon
50g streaky pork
100g tofu skin
100g spring bamboo shoots
10g ginger
40g vegetable oil
3 shallots
A little white pepper
Proper amount of salt
A little chicken essence


Step 1
Wash the shutter Festival, slice the bacon and streaky pork

Step 2
Wash sliced spring bamboo shoots and slice ginger for standby

Step 3
Put oil into the soup pot and burn it until it is 80% hot. Add ginger and stir fry over low heat; Add sliced pork and fry until fat comes out

Step 4
Add bacon and stir fry evenly

Step 5
Add bamboo shoots, more than half the pot of water, tie the shallots and put them into the pot

Step 6
Open the lid and cook until it boils. Pour in the shutter and knot

Step 7
Remove the oil slick on the surface

Step 8
Boil over low heat for 1 hour, turn off the heat, and add an appropriate amount of salt, chicken essence and white pepper to taste