Boshan crispy pot
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."
Recipe Recommendations
- pettitoes appropriate amount
- Spanish mackerel appropriate amount
- kelp appropriate amount
- lotus root appropriate amount
- Chinese cabbage appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- yellow wine appropriate amount
- sweet and sour
- crisp
- several hours
- ordinary
Steps for Boshan crispy pot
1
Cut pork belly with skin into inches; chop pig's trotters in half. Pour into a cold water pot and heat until blood comes out. Set aside. (I didn't buy pig's trotters, so I didn't put them in)
2
Cut the cultivated kelp into large sections wide by two fingers.
3
Cut lotus root into three-minute thick slices.
4
Cut fish (choose varieties with thick meat and few thorns) into inch sections, put them in an oil pan, fry until golden brown, and remove it for later use.
5
Cut green onions into large pieces, slice ginger, soy sauce, vinegar, white sugar, salt, monosodium glutamate, and rice wine for use.
6
Give a family photo.
7
Lay a thick layer of cabbage cakes at the bottom of the pot, put in the chopped pig's trotters and onions and ginger, and then lay a layer of cabbage cakes, and then add skin, a layer of cabbage cakes, a layer of Spanish mackerel, a layer of cabbage cakes, a layer of lotus roots, a layer of cabbage cakes, a layer of kelp, and finally use thick cabbage to top the cap. Add soy sauce, salt, vinegar, rice wine, and sugar to taste before capping. Nowadays, it is usually done with a pressure cooker, boil over high heat, turn to low heat and continue for about 3 hours until all the ingredients are crispy and fragrant.
8
A thoroughly cooled crispy pan.Boshan crispy pot Make Tips
Be sure to add plenty of cabbage, as the moisture comes entirely from the cabbage itself. This preserves the authentic flavor and tastes better than adding water. It is recommended not to cut the pig trotters and skin-on meat into pieces that are too small, as they will melt away after a long cooking time. You must use a generous amount of these ingredients; if you use too little, it will not set into a jelly. It is recommended to mix the seasonings in a bowl to adjust the flavor before putting all the ingredients into the pot, as it is best not to open the lid frequently during the cooking process. You must be patient; simmer over low heat for 6 hours for the flavors to fully infuse and the texture to become tender and aromatic. Most people in Boshan prefer the Shuguo after it has set into jelly, but you can choose to eat it hot or wait for it to cool and set, depending on your personal preference. During this time, be careful that the liquid in the pot does not boil over. You can scoop liquid out from the side and pour it back in from the top. When the ingredients in the pot have gradually sunk below the rim, and the cabbage stems on top have changed color and are cooked, it is ready.