Boshan Shaoguo
Boshan cuisine has one word: delicious!
Recipe Recommendations
- pork belly 500G
- pettitoes one
- chicken in 1
- tofu 500G
- fish 500G
- kelp 300G
- lotus root v. 1
- Chinese cabbage 1 tree
- green onions appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- refined salt 50G
- white sugar 30G
- cooking wine 10ML
- vinegar 200ML
Steps for Boshan Shaoguo
1
Pork belly with skin, cut inch square; pig's trotters, split; chicken, chop inch square;(You can also add inch square beef) pork ribs. Pour the above into a cold water pot and heat until blood comes out. Set aside. Serve the tofu with soy sauce and cut into three-quarters thick slices; cut the fish (choose the varieties with thick meat and few thorns) into inches. Pour on the oil pan, fry until golden brown, remove and set aside. Cut the raised seaweed into large sections wide by two fingers; cut lotus roots into three-quarters thick slices; cut Chinese cabbage into inch-inches sections for later use. Cut the green onions into large sections, pat the ginger to disperse, and pack the pepper and star anise materials for later use. Tiger skin eggs, refined salt, white sugar, cooking wine, and vinegar are set aside.2
Take a bite from the big casserole. Spread the pork ribs on the bottom layer to prevent the pan from burning, and then layer the prepared raw materials into the pan, making sure that each layer is not too thick. You can place the onion and ginger dough bag slightly lower. When loading until it is two inches away from the edge of the pot, use Chinese cabbage to surround the edge of the pot (surround it vertically, press one piece at a time, like a lotus flower), raise the pot higher, continue to load the raw materials, and finally make the raw materials higher than the edge of the pot. Three or four inches, mix salt, sugar, cooking wine, and vinegar and add them into the pot. If there is too little cabbage, add a little water to prevent the pan from being burnt. Close the cabbage leaves and press down with the lid of the pot.3
It usually takes about 12 hours to start the fire slowly and slowly "crispy". During this period, be careful not to boil the soup in the pan. You can scoop out the soup from the side and add it from the top. When the ingredients in the pot gradually sink below the edge of the pot, the cabbage on the top also changes color and is cooked, and it is ready.Boshan Shaoguo Make Tips
This dish has a very unique flavor and can be eaten hot or cold. It is rich in nutrition, especially in calcium, and contains iodine, which is often lacking in the Chinese diet. It is indeed a superb delicacy in terms of both ingredients and nutrition.