醃篤鮮|上海菜三部曲（二）春天的味道|鹹肉五花肉筍百葉結|小火慢|上海的味道開春之後的第一口湯做法原來這麼簡單

#上海菜 #春笋 #腌笃鲜
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原材料：
咸肉 100g
五花肉 200g
春笋 200g
百叶结 200g
大葱 50g
姜 30g
盐1/2茶匙

Bacon pork belly with bamboo shoots and Bean Curd knot|Shanghai Cuisine Trilogy (2) The taste of spring

Ingredients:
Bacon 100g
Pork belly 200g
Spring bamboo shoots 200g
Venetian knot 200g
Scallions 50g
Ginger 30g
Salt 1/2 teaspoon