Sour Vegetable Bitter Bamboo Shoot Meat Slice Soup (Sichuan flavor)

Every April to May is the season for eating sweet and bitter bamboo shoots. It tastes sweet, crisp, heat-clearing and detoxifying. It uses pickled pickles from every household in Sichuan to make a sliced broth, which exceeds the meal.

Food Material List

  • 1 Seam meat 300g
  • 2 Sichuan pickles A small horse
  • 3 Sweet and bitter bamboo shoots 3-2 roots
  • 4 ginger A block
  • 5 seed powder of Chinese prickly ash Appropriate amount
  • 6 Cooking wine Appropriate amount
  • 7 Raw meal (I use sweet potato powder) Appropriate amount

Operational steps

  • 1 Sliced pork, with raw meal, proper salt, pepper powder, good wine, fat part can be left alone.
    Sour Vegetable Bitter
  • 2 Slice the bitter bamboo shoots as thin as possible, so they are easy to cook and tasty.
    Sour Vegetable Bitter
  • 3 Cut pickles into shreds and take another slice of ginger
    Sour Vegetable Bitter
  • 4 Material ready, remember fat is better separated, do not mix with any seasoning.
    Sour Vegetable Bitter
  • 5 Cook fat.
    Sour Vegetable Bitter
  • 6 When the fat is golden, add pickles and stir-fry until fragrant.
    Sour Vegetable Bitter
  • 7 Add water, add salt and pepper granules to the soup after boiling, then cook the bitter bamboo shoots with the steamed meat slices, and boil over high heat.
    Sour Vegetable Bitter
  • 8 About a few minutes, after the soup is ready, the salt is not enough to add salt, and then put some monosodium glutamate or chicken essence. When steak meat, put enough salt, not too light. In this way, the soup of pickled vegetable slices is ready. The sour pickled vegetable, the sweet bitter bamboo shoots, and the tender and smooth pork are the flavors of April and May in southwestern Sichuan.
    Sour Vegetable Bitter

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