In the past, every time I went to an old fisherman to eat, I would order shrimp pot, but I just didn't know how to make it. Now I have finally developed a more authentic method and share it with you. Since I didn't think of uploading it when I was doing it, I took the step-by-step pictures without preparation. Coupled with limited photography technology, the finished product picture is not that personal, but the taste is very tempting. <br />The main ingredient inside, prawns, can be replaced with other ingredients, such as bullfrogs, hairy crabs, etc., depending on personal preference.
Introduction to Boshan Crispy Pot: Among the various Boshan New Year dishes, one dish is indispensable, and that is the famous "Boshan Crispy Pot". Legend has it that it was founded by a woman named Su Xiaomei in Yanshen Town in the early years of the Qing Dynasty, so the dish was named "Su Pot". Therefore, the dishes use more vinegar, mainly characterized by crispy meat and fish bones, so they changed their name to "crispy pot dishes". Boshan people have an almost sacred meaning about making crispy pots. Every family can cook them. Without this dish, it seems like there will be no New Year. As the saying goes, poverty is crispy pots, and wealth is crispy pots. That is to say, the ingredients for making crispy pan can be matched according to your own conditions. Therefore, there is a saying that "every family makes crispy pots, and each family has its own flavor."
Ingredients: chicken essence,salt,Chinese cabbage,dried mushrooms,eggs,pepper,onion,Jiang,octagonal,sugar,cornflour,soy sauce,oyster sauce,ground meat
Ingredients: tofu,Chinese cabbage,carrots,clams,green onions,qingshui,chicken leg meat,mushroom,Artemisia bastorica,Yuzhu Wheel,fish plate
Speaking of northern stews, they are mostly paired in pairs. They are cooked together and stewed fiercely over high fire, eliminating the boundaries in the boiling heat. There is me among you, and you among me, and finally reaching zero distance. So, what is a real, authentic stew? To put it bluntly, stew is just an extremely civilian dish. It is done in a simple way, with simple methods, and everyone can do it. This seems to be a major feature of northern stews. To be honest, such dishes don't have to be very elaborate, cumbersome and luxurious. If you say that stews are fragrant, it means that they are fragrant in their true colors, not in their cooking and seasonings. <br />Most stews emphasize the taste rather than the shape. It looks messy and careless, but in fact, one meat and one vegetarian, one strong and the other soft, combining hardness and softness, and complementing yin and yang, integrating the essence of heaven and earth into one, concealing the fragrance, which is very connotation. Especially when it is cold, make a pot of stew and serve a large bowl of rice. You will be sweating profusely and enjoy it!
