Hometown dish Boshan crispy pot(jia xiang cai bo shan su guo )

Hometown dish Boshan crispy pot

Introduction:

Brief introduction to Boshan crispy pot: among all kinds of Boshan new year dishes, one kind of dish is indispensable, that is the famous "Boshan crispy pot". It is said that it was founded by a woman named Su Xiaomei in Yanshen town in the early Qing Dynasty, so the dish was named "Su pot". As a result, more vinegar was used in the dishes, which was characterized by crispy meat, fish and bone spines. Boshan people have an almost sacred meaning for making crispy pans. Every family can make crispy pans. Without this dish, it seems as if it is only a year old. The so-called poor crispy pans and rich crispy pans. That is to say, the raw materials can be matched according to their own conditions. So there is a saying that "every family makes crispy pans, and each family has its own flavor."

Production steps:

Step 1: skin streaky pork, cut inch square; pig feet, split. Put it into a cold water pot and heat it until it is full of bleeding water. Set aside. I didn't buy the pig's hoof, so I didn't put it in

Step 2: cut the kelp into two wide segments.

Step 3: cut the lotus root into three parts.

Step 4: fish (choose the species with thick meat and few spines) cut into inch section, open the oil pan, fry until golden yellow, then take out and set aside.

Step 5: cut scallion into large sections, slice ginger, soy sauce, vinegar, sugar, salt, monosodium glutamate and rice wine.

Step 6: take a family photo.

Step 7: lay a thick layer of cabbage on the bottom of the pot, put in the chopped pig's feet and green onion ginger, and then lay a layer of cabbage, then with skin and meat, a layer of cabbage, a layer of Spanish mackerel, a layer of cabbage, a layer of lotus root, a layer of cabbage, a layer of kelp, and finally seal the top with thick cabbage. Before topping, add soy sauce, salt, vinegar, rice wine and sugar to taste. Now it's usually done in a pressure cooker. Boil it over high heat and turn it down for about 3 hours until all the ingredients are crisp and fragrant.

Step 8: a crispy pan that's very cold.

Materials required:

Streaky pork with skin: moderate amount

Pig's hoof: right amount

Spanish mackerel: moderate

Kelp: right amount

Lotus root: right amount

Chinese cabbage: moderate

Scallion: right amount

Ginger: right amount

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Yellow rice wine: right amount

Note: cabbage must be put more, because all the water comes from cabbage, which is more original and delicious than adding water. Pig's hooves and meat with skin are not recommended to be cut too small. They will melt if cooked for a long time. Be sure to put more. If you put less, there will be no frost. It is suggested that before all the ingredients can be put into the pot, put the seasoning in a bowl to make it taste better, because it is better not to open the pot cover frequently in the cooking process. We must be patient and cook it for 6 hours in low heat before it tastes delicious and crisp. Boshan people mostly like the frozen crispy pot. They can choose to eat it hot or cold according to their personal taste. In the meantime, pay attention not to boil out the soup in the pot. Ladle out the soup from the side and add it from the top. When the raw materials gradually sink to the bottom of the edge of the pot, the top of the cabbage also changes color. When it's cooked, it's ready.

Production difficulty: ordinary

Craft: Crisp

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Jia Xiang Cai Bo Shan Su Guo