Shandong cuisine: Boshan crispy pot(lu cai shan dong ming cai bo shan su guo )

Shandong cuisine: Boshan crispy pot

Introduction:

"Boshan crispy pot is a traditional seasonal delicacy in Zibo, Shandong Province. In the past, when the Chinese New Year comes, there will be a saying: poor is also a crispy pot, rich is also a crispy pot. That is to say, no matter rich or poor, every family should make crispy pans during the Spring Festival. The crispy pot is delicious, nutritious, rich in calcium and iodine. It tastes delicious, crispy, delicate and easy to digest

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash kelp and cut into large pieces.

Step 3: Cut Chinese cabbage into large pieces, lotus root into thick pieces, and crisp tofu into large pieces.

Step 4: Chop pig's hooves and blanch them in boiling water.

Step 5: Zanthoxylum bungeanum, aniseed, Amomum Tsaoko, cinnamon, fennel and tangerine peel are wrapped with gauze to make seasoning bag.

Step 6: put lotus root in the bottom of the pot.

Step 7: then put the pig's feet.

Step 8: add another layer of kelp.

Step 9: put a layer of Chinese cabbage.

Step 10: add another layer of Crispy Tofu.

Step 11: finally put a layer of Chinese cabbage.

Step 12: join the veteran.

Step 13: add vinegar.

Step 14: add salt and sugar.

The fifteenth step: to a little baijiu.

Step 16: add the right amount of water to the food.

Step 17: put the inner pot on the fire and cook for 20 minutes.

Step 18: remove the inner pot.

Step 19: put it into the outer pot and simmer for 2-3 hours.

Step 20: Crispy pig's feet, instant kelp entry, fragrant.

Materials required:

Pig's hoof: one

Kelp: 300g

Chinese cabbage: 300g

Crisp tofu: 300g

Lotus root: a festival

Salt: right amount

Sugar: 30g

Old style: 30g

Vinegar: 150g

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Tsaoko: 2

Tangerine peel: appropriate amount

Fennel: right amount

Baijiu: 15 grams

Scallion: right amount

Ginger: right amount

Note: lotus root should be placed at the bottom layer, and then put pig's hoof in order to avoid pig's hoof sticking to the bottom. All ingredients should be stacked layer by layer. Vinegar is best to use fragrant vinegar, taste better, the amount is also a lot, I used about 150 grams. Crispy pot can be hot and cold, eat endless to put the refrigerator, cold eat more taste. It takes at least 4-5 hours for the casserole to simmer.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lu Cai Shan Dong Ming Cai Bo Shan Su Guo