Zibo Boshan crispy pot practice

Boshan Crispy Wok is a special traditional food in the Boshan area of Shandong Province. In a variety of Boshan New Year's Day dishes, there is a dish is essential, that is the famous "Boshan crispy pot". The people of Boshan have an almost sacred meaning for making the crispy pot - every family does it, as if it is not New Year's Eve without the crispy pot. Crispy pot can be described as no material is not crispy. The so-called "Poor Crispy Wok" and "Rich Crispy Wok" mean that the ingredients for making Crispy Wok can be mixed and matched according to one's own conditions. Vegetables include cabbage, lotus root, seaweed, tofu, etc.; meat ingredients include pork ribs, pork knuckles, chicken, fish and pork.

The order in which the ingredients are thrown into the homemade crispy pot is crucial. Generally speaking, is the choice of a large iron pot or a large casserole as a heating vessel, first of all, in the bottom of the pot into a layer of ribs (the main role is to prevent a long time to prevent the heating of raw materials caused by burnt bottom), and then in turn into the fish, meat, vegetables and other ingredients, and finally cover the cabbage gangs, dripping seasoning, will be placed on the container on the fire, heating slowly over a low fire, until the soup is meat rotten, before turning off the fire, cooled down to be eaten.

The following gives you an introduction to the production method of Boshan crispy pot:

1. 1.take the skinned pork 1.5 kg washed, cut into large long strips, and rolled into a roll with hairy kelp (you can also use the tofu skin wrapped in pork)

2 take the pig's trotters 1.5 kg chopped into small pieces, blanch.

3 take Spanish mackerel 1.5 kg gutted, fried in salad oil until the color is golden, fish out to control the oil, but also with the hair of the seaweed rolled into a roll; lotus root 1 kg peeled, cut into large pieces; cabbage 1.5 kg washed; 1.5 kg of tofu cut into square squares 1.5 cm thick, deep-fried until the color is golden.

4. take a large soup bucket (because the hotel to make a large amount of crispy pot, so the large casserole and large iron pot can not meet the needs of the production), from the bottom to the top began to put the ingredients, the first layer is the bamboo grate two, the second layer of blanched large bones a number of, the third layer of pig's hooves, the fourth layer of cabbage leaves and a little green onion and ginger, the fifth layer of the processed five-flower meat, the sixth layer of cabbage leaves and a little green onion, ginger, the seventh layer is Spanish mackerel, the eighth layer is cabbage leaves and a little green onion and ginger, the ninth layer is lotus root, the tenth layer is cabbage leaves and a little green onion and ginger, the eleventh layer is deep-fried tofu, the top layer is cabbage leaves, and then pour in the pre-mixed seasoning (300 grams of light soy sauce, soy sauce, 100 grams of each of the yellow wine, 750 grams of aged vinegar, 50 grams of white sugar).

5. Place the bucket on the potting stove, high heat to boil and then change to a very low fire heating 8 hours - 12 hours, turn off the fire and let cool.