Boshan crispy pot
Ingredients: salt,tofu,cabbage,pork belly,cooking wine,soy sauce,onion,Jiang,vinegar,octagonal,sugar,soy sauce,pepper,kelp
Recipe Recommendations
- cabbage an
- kelp 1000 grams
- tofu 1000 grams
- pork belly 1000 grams
- onion two
- Jiang a
- pepper a tablespoon
- octagonal two pills
- vinegar 1.5 rice spoon
- soy sauce 2 rice spoons
- soy sauce 1 rice spoon
- cooking wine 1 rice spoon
- sugar appropriate amount
- salt 3 tablespoons
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Boshan crispy pot
1
Cut the green onions into sections, slice the ginger, pepper and star anise on a plate for later use.
2
Soak and wash the kelp and cut it into slices for later use.
3
Wash the pork leg bones and pork belly and cut into slices for later use.
4
Wash and slice cabbage for later use.
5
Cut tofu into slices, fry in oil and set aside.
6
Mix vinegar, soy sauce, soy sauce, cooking wine, sugar, salt, onion and ginger, pepper, and star anise together to make a sauce. (Be careful to break the star anise into small grains)
7
Lay the bones on the bottom of the pressure cooker, lay the kelp, tofu, and cabbage in one layer, then pour on a layer of mixed sauce, then lay the remaining kelp, etc. layer by layer until the pan is full, and pour the remaining sauce into the piled pan and cover the lid.
8
After the pan is boiled, it can be served in 25 minutes.Boshan crispy pot Make Tips
1: Treatment of seaweed: Put the purchased dried seaweed in a pot and steam it for 10 minutes, and soak it in water. It is best to rub the seaweed after soaking in hair with edible alkali to remove the fishy smell of the seaweed. 2: You can put all kinds of ingredients you like in the crispy pan. The traditional Boshan crispy pan generally contains seaweed, cabbage, lotus root, tofu (you can use fried or frozen tofu), and pork bones. You can put chicken, fish, meat, eggs (boiled or fried) as long as you like.