When you mention crispy pots in Jinan, they are women, children and old, and everyone knows it. Legend has it that it was founded by a woman named Su Xiaomei during the Qianlong period of the Qing Dynasty, so the dish was named "Su Pot". Because the dishes use more vinegar and are mainly characterized by crisp and rotten meat, fish bones, so it was renamed "Crispy Pot".
Jinan crispy pot is easy to store for many days due to the cold weather. It is suitable for all ages, young and old, wine and rice. The taste is crisp, mellow, and has endless aftertaste. You can go to the hall of elegance and get off the table of the people. If you entertain guests at home, you can randomly choose a few favorite crispy dishes and try them together, and you will have a unique dish of delicious food. Crispy vegetables are so fast and convenient, coupled with easy learning and easy to cook, which makes them very popular. As the Spring Festival approaches, every household in Jinan generally needs to crispy it in a pot for ready consumption at any time.
The ingredients used in the crispy pan are very wide and can be matched according to the economic conditions of your home. If you are rich, put more chicken, duck and fish; if you are poor, put a elbow bone, and add more other ingredients will not affect the taste. It can be said that "even if you are poor, you will be crispy, and if you are rich, you will be crispy." Crispy vegetables are divided into "sour" and "sweet". Add more vinegar if you like to eat sour food, and add more sugar if you like to eat sweet food. Traditional crispy pans generally contain dozens of materials. The main ingredients include cabbage, lotus root, seaweed, frozen tofu, ribs, trotters, chicken, fish, meat, etc. They are usually stewed on a coal stove at night. After boiling over high heat, the stove is sealed and stewed overnight. When I got up early the next morning, the room was filled with the mouth-watering smell of crispy pan. At this time, pour sesame oil on the vegetables, simmer for a while, and you are done. The crispy pan I made is a simplified version of the old Jinan crispy pan, and the raw materials used are also available at home.
Jinan Crispy Pot
Recipe Recommendations
- pork appropriate amount
- lotus root appropriate amount
- peanuts appropriate amount
- kelp appropriate amount
- cooked eggs appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Jinan Crispy Pot
1
Soak and wash the seaweed, cut the tofu into larger dices and fry it slightly yellow
2
Wash the pig's back elbow and cut it into thick slices. You can blanch the water first (I forgot to take pictures when slicing)
3
Peel and wash lotus root and cut into thick slices
4
Mix all the ingredients together
5
Put all the ingredients and seasonings into the electric purple sand cooker and start to stew. If you like to stew, you can continue to stew for another 2 hours