How to eat the Boshan Crispy Pot you bought?

The Boshan Crispy Pot you bought can be heated and dipped in the dipping sauce before eating.

Crispy pot is a traditional famous dish in Zibo, Shandong Province. Boshan crispy pot is the most famous and belongs to the Chinese Shandong cuisine.

The ingredients required are abundant but common, and the method is unique and exquisite. The ingredients are placed layer by layer in a specific order. The taste is full of layers, slightly sweet and sour, salty and crispy, mellow and smooth, and melts in your mouth.

Don't forget to put a few spoons, chopsticks or bamboo grates at the bottom of the pot, which can prevent sticking to the pot. Don't forget to add high-quality liquor in the seasoning, which can warm the stomach and prevent diarrhea when eaten cold.

The ratio of sweet and sour can be adjusted appropriately according to your own taste.

This dish is usually made in winter. Winter cabbage has enough water. If you make it now, you can add a small bowl of water.

Use high heat at first, then turn to low heat after boiling, scoop out the soup without pouring it out, and pour it back in later to maintain the original flavor.

It is recommended that you should not take less than 3 hours to cook in a casserole, the longer the better.