Homemade Boshan crispy pot
Introduction:
Production steps:
Step 1: cut scallion into sections, slice ginger, pepper and star anise and set aside.
Step 2: wash kelp and cut into pieces.
Step 3: wash the pork leg bone and streaky pork and cut them into pieces.
Step 4: wash and slice the cabbage.
Step 5: cut tofu into pieces, fry in oil and set aside.
Step 6: mix vinegar, soy sauce, soy sauce, cooking wine, sugar, salt, onion, ginger, pepper and star anise together to make a sauce. (pay attention to break the star anise into small pieces)
Step 7: lay the bones on the bottom of the pressure cooker, lay kelp, bean curd and cabbage on each layer, then pour a layer of mixed juice, and then lay the remaining kelp layer by layer until the pot is full, pour the remaining juice into the stacked pot, and cover the pot.
Step 8: after the pot is boiling, take out the pot in 25 minutes.
Materials required:
Cabbage: one
Kelp: 1000g
Tofu: 1000g
Pig leg bone with meat: one
Pork: 1000g
Onion: two
Jiang: one piece
Chinese prickly ash: one teaspoon
Star anise: two
Vinegar: 1.5 teaspoons
Soy sauce: 2 teaspoons
Old style: 1 teaspoon
Cooking wine: 1 teaspoon
Sugar: right amount
Salt: 3 tbsp
Note: 1: kelp processing: buy back the dried kelp, put in the pot, steam for 10 minutes, let the water bubble hair. The kelp after bubble hair had better rub with edible alkali, this can get rid of the fishy smell of kelp. 2: You can put all kinds of ingredients you like in the crispy pan. The traditional Boshan crispy pot usually contains kelp, cabbage, lotus root, tofu (fried or frozen tofu) and pig bone. You can put chicken, fish, meat and eggs (cooked or fried) as long as you like.
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Zi Zhi Bo Shan Su Guo
Homemade Boshan crispy pot
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