The recipe and recipe of the crisp pot, the recipe and ingredients of the crisp pot

Ingredients. Pork trotters with pork belly.

Deep-fried tofu slices with kelp.

Cabbage root. Pork rinds.

Accessories. Dark soy sauce aged vinegar.

High liquor brown sugar.

Green onion sauce. Salt chicken essence.

Large ingredient Sichuan peppercorns.

Star anise tangerine peel.

The steps of Boshan crisp pot.

1.Prepare all the ingredients. Beef can also be added. Fried fish (mackerel is best here, and saury can also be fried).

2.Bring the pig's trotters and pork belly to a boil. Remove the blood foam.

3.Pour in soy sauce, vinegar, brown sugar, salt, chicken essence, and white wine. The soy sauce vinegar ratio is about 2:

1。Three spoonfuls of liquor. Salt and sugar are in the ratio to personal taste.

I like to be sweeter. So put a lot of sugar. Do not like sweet and sour vinegar and sugar as appropriate.

But I can't leave it out. Otherwise, it's not delicious. Mix into a large bowl and stir well and set aside.

4.Electric pressure cooker or casserole or pressure cooker. Put a few chopsticks or bamboo skewers at the bottom of the pot. Otherwise, it will stick to the pan. I haven't found it yet. The chopsticks used at home were cruelly branched. Ha ha.

5.In order that it is not easy to cook, put in the whole cabbage leaves from the bottom (the first layer must be the cabbage leaves to prevent the pot from sticking), pig's trotters, kelp, pork belly, lotus root, pork skin, and fried tofu. In short, it is a layer of meat and a layer of vegetables.

In the second and third layers, that is, the pork belly layer, are stuffed with large ingredients wrapped in small gauze. The last layer is still to put cabbage. If you make the pot large.

Put more ingredients. My pot is not big. One pack is enough.

6.Finally, pour the selected sauce over it. You don't need to put water or anything like that.

7.If you want to use a pressure cooker, boil on high heat for 15 minutes, turn to low heat for half an hour, and you'll be fine. Casseroles are the most delicious.

It can be artificially boiled for two or three hours. The soup is the most intense. When I click on the function of the tendon when I am in the electric pressure cooker.

Do not open the lid when finished. It's best to be stuffy for an hour.

8.The fragrant crispy pot is baked.

The preparation of the crisp pot.

Ingredients: big bone sticks, kelp, pork belly, marine fish (yellow croaker, mackerel, etc.), lotus root, cabbage, tofu (old tofu), peanuts, etc., the above materials need about catty. Other materials can also be added according to each person's preference.

A bottle of soy sauce, vinegar, salt, sugar, and an appropriate amount of wine.

Operation: 1. The bottom of the pot (the kind of deep pot that steam things) is tiled with large bone sticks, which need to be cut through the meat to play a role in supporting the dish, so as not to paste the pot during the firing process.

2. Wrap the Chinese cabbage around the pot and also prevent the pot from sticking.

3. According to the ease of ripening of various materials, put the most difficult to cook at the bottom, and then roll the kelp (rolled into a roll about 2 cm thick), marine fish (yellow croaker, mackerel, etc.), pork belly, lotus root, cabbage, tofu (old tofu), peanuts layer by layer in the pot, and a small amount of salt and sugar is foamed in the middle, and then covered with cabbage.

4. After the ingredients are laid, pour soy sauce, vinegar and cooking wine on the ingredients.

5. After the pot is boiling, change to low heat for four to five hours.

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1. In the casserole (the casserole is suitable for the Casserole of Cizhou kiln), the bottom layer is paved with clean bones, and then the chicken, fish, meat, kelp, lotus root, tofu and other raw materials are arranged in layers, sprinkled with onions, ginger, refined salt, pepper noodles and other seasonings, and then sprinkled again.

The top layer is wrapped tightly with cabbage and poured with crispy pot soup (soy sauce, vinegar, sugar, cooking wine and cheng).

Bring to a boil over a rapid fire, simmer and cook for 8-12 hours. The crispy fish pot made in this way, the fish crispy meat is rotten, sour, salty and sweet, with a unique flavor, cold and thoroughly plated, the form is crystal clear, and the color is like amber.

1. Wash the hairtail and cut it into two inch pieces.

2. Put some cabbage leaves or bamboo slices at the bottom of the pressure cooker (to prevent the pot from sticking).

3. Put the fish in a pressure cooker after slightly oiling (i.e., frying it in oil to remove the fishy smell).

4. Add seasonings: salt, sugar, chicken essence (monosodium glutamate), vinegar, cooking wine, soy sauce, green onions, ginger slices, five-spice powder, etc.

Less salt and more soy sauce. Vinegar, it is recommended to use the "water tower brand". For soy sauce, be sure to brew soy sauce from famous brands of Dachang, and do not use soy sauce produced chemically from hair in the south. You can also add other seasonings according to your taste.

Fifth, add water, it is advisable to just overflow the fish.

6. Cover the pot and light the fire, and burn over medium heat. After boiling (exhaust valve exhaust), keep the pot on low heat for 20 minutes.

After the above steps, the crispy fish pot is ready. The fish produced in this way is full of crispy fish bones, which is a good calcium supplement;

It can be eaten hot or cold, but cold food must be fresh, and it should not be cold for many days.

If you can't finish it for many days, in order to prevent spoilage, it should be heated and boiled to sterilize.

Ingredients: 350 grams of pork belly, 2 eggs, 30 grams of wet starch, 10 grams of cooking wine, 2 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of fresh soup, 10 grams of black deer horns, 10 grams of coriander, 20 grams of green onion and ginger, 10 grams of soy sauce, 1 gram of pepper, 2 grams of vinegar, 10 grams of sesame oil.

1. Peel the pork belly, cut it on both sides with a flower knife, and then change it into pieces of centimeter length, centimeter width and centimeter thickness;

2. Mix the eggs and wet starch into a paste, soak and wash the staghorn cabbage, cut it into shreds, shred 10 grams of green onion and ginger, and cut another 10 grams into pieces and pat it loose;

3. Put the stir-fry spoon on the heat, add wide oil and heat it to seventy percent, hang the meat pieces evenly with egg batter, put them into the oil, remove them when they are fried to golden brown, put them in the soup bowl, add soy sauce, cooking wine, fresh soup, green onions, and ginger pieces to steam through the upper drawer, and take them out for about 20 minutes;

4. Pick out the green onion and ginger, drain the soup into a stir-fry spoon, and put the meat in the soup plate;

5. Put the stir-fry spoon on the fire, add the antlers, refined salt to boil, skim off the foam, and then sprinkle the coriander segments, green onion and ginger shreds on the crispy meat, add monosodium glutamate, vinegar, sesame oil, pepper to the soup in the stir-fry spoon, and pour it on the crispy meat.

Crispy pot is a well-known seasonal dish in Quancheng in winter, which can be stored for many days, cold and hot dishes, and it is a good choice to choose a few random brands, and it is a good choice for family banquets.

Ingredients: Dried daylily.

Cabbage kelp.

Bone-in elbow lotus root.

Tofu, crucian carp, green onion, ginger.

Star anise peppercorns.

Cinnamon rice vinegar.

Cooking wine and soy sauce.

White sugar crisp pot preparation.

Soak the kelp a day in advance, wash it, roll it into a loose roll, and tie it with cotton thread. Prepare a large pot and first spread a layer of cabbage (just to prevent the pan from sticking) and top with elbow bones.

Now you can enlarge the big meat of the fish, put the elbow meat and crucian carp, in order to remove the fish, sprinkle with green onions, ginger slices, Sichuan pepper (no more than 20 grains), star anise and cinnamon in the seasoning box, flatten and then spread a layer of cabbage.

Add the kelp, daylily, fried tofu slices, lotus root slices, and finally sprinkle some peanuts. Finally, cover the top with cabbage leaves, and cover the ingredients underneath tightly.

The proportion of ingredients is very important, the ratio of vinegar, cooking wine, soy sauce and sugar is, I use the smaller rice bowl that I usually eat to put three bowls of vinegar, two bowls of cooking wine, one bowl of soy sauce, half a bowl of sugar, put these seasonings in a small basin and mix evenly, sprinkle in the pot, cover the pot and boil over high heat, simmer for 5 hours on low heat, the time can not be less, so that the fish will be crispy.

Five hours later, open the lid of the pot, and the fragrant, crispy and mellow crispy pot will come out of the pot!

Tips: There are 3 key points to this dish:

1. The order of the ingredients is very important, and the bones and fish must be below;

2. The cabbage must be put more, because no water has been added to this dish, and the stewing for such a long time is completely dependent on the water of the cabbage;

3. The proportion of seasoning is the key, of course, according to personal taste, sweet and sour can be appropriately adjusted.

Dear friends, also put a pot of crisp pot to taste, for many old Jinan people, the taste of crisp pot is the taste of the New Year.

Hello, prepare a pig's trotter, 300 grams of kelp, 300 grams of Chinese cabbage, 300 grams of crispy tofu, a section of lotus root, an appropriate amount of salt, 30 grams of sugar, 30 grams of dark soy sauce, 150 grams of balsamic vinegar, an appropriate amount of Sichuan pepper, an appropriate amount of ingredients, an appropriate amount of bay leaves, 2 grass fruits, an appropriate amount of tangerine peel, an appropriate amount of cumin, 15 grams of white wine, an appropriate amount of green onions, and an appropriate amount of ginger; Wash the kelp and cut it into large slices; Cut the Chinese cabbage into large slices, the lotus root into thick slices, and the crispy tofu into large slices; Blanch the pig's trotters with boiling water for later use; Wrap Sichuan pepper, spices, bay leaves, grass fruit, cinnamon, cumin, and tangerine peel in gauze to make a seasoning bag; Put lotus root, pig's trotters, kelp, Chinese cabbage, and crispy tofu at the bottom of the pot pot; Add dark soy sauce, balsamic vinegar, salt and sugar; Add an appropriate amount of water; Place the pot over the heat and cook for 20 minutes; Remove the inner pot, put it in the outer pot and simmer for 2 hours. I hope the teacher can help you.

Hello, prepare a pig's trotter, 300 grams of kelp, 300 grams of Chinese cabbage, 300 grams of crispy tofu, a section of lotus root, an appropriate amount of salt, 30 grams of sugar, 30 grams of dark soy sauce, 150 grams of balsamic vinegar, an appropriate amount of Sichuan pepper, an appropriate amount of ingredients, an appropriate amount of bay leaves, 2 grass fruits, an appropriate amount of tangerine peel, an appropriate amount of cumin, 15 grams of white wine, an appropriate amount of green onions, and an appropriate amount of ginger; Wash the kelp and cut it into large slices; Cut the Chinese cabbage into large slices, the lotus root into thick slices, and the crispy tofu into large slices; Blanch the pig's trotters with boiling water for later use; Wrap Sichuan pepper, spices, bay leaves, grass fruit, cinnamon, cumin, and tangerine peel in gauze to make a seasoning bag; Put lotus root, pig's trotters, kelp, Chinese cabbage, and crispy tofu at the bottom of the pot pot; Add dark soy sauce, balsamic vinegar, salt and sugar; Add an appropriate amount of water; Place the pot over the heat and cook for 20 minutes; Remove the inner pot, put it in the outer pot and simmer for 2 hours. I hope the teacher's answer can help you.

Crispy pot is a traditional famous dish in Zibo, Shandong, which is mostly eaten during the traditional Spring Festival. 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". Because of this, the dishes use more vinegar, and the main feature is that the meat and fish bone bones are crispy and rotten, so they are renamed "crispy pot dishes".

Materials

Ingredients: 1 pig's trotter, 480 grams of lotus root, 450 grams of pork belly, 350 grams of tofu, and 1000 grams of Chinese cabbage.

Accessories: 1 piece of ginger, 1 tablespoon of vinegar, 1 tablespoon of sugar, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 3 star anise.

The preparation of the crisp pot. 1.Chop the pig's trotters into pieces and sit in a pot to boil water.

2.Blanch the water to remove impurities.

3.The Chinese cabbage is boiled for a while until it is soft and put in the pressure cooker.

4.Add the blanched trotters.

5.Add the tofu cubes.

6.Add the pork belly.

7.Add the lotus root.

8.Add star anise and ginger slices.

9.Add cooking wine, dark soy sauce, vinegar, salt and sugar.

10.Add a little water and turn it up and down to color evenly.

11.Turn on the Pressure Cooker Broiler function key.

12.You can eat it after it cools down at the end of the time, and it will taste better when you eat it after refrigerating it'

Cooking skillsYou can cook the cabbage a little first to soften it and reduce the space it takes up in the pressure cooker, so that you can put more other vegetables.

Menu featuresThe process of making the puff pastry pot is quite complicated, and the taste is also very special, which can be described as delicious! Let's start with the complex manufacturing process. Making a crisp pot first requires careful selection of materials, and dozens of materials are generally put in it.

The main ingredients are cabbage, lotus root, kelp, pork ribs, frozen tofu Qi Fan, pig's trotters, chicken, fish, meat, etc., and the seasonings are vinegar, sugar, rice wine, soy sauce, green onion, ginger, salt, etc. The placement of the crispy pot materials is also quite particular, generally using cabbage to lay the bottom of the pot, meat, kelp, lotus root, etc. in the middle, and then covering the top of the pot with tofu and cabbage. It is boiled over a rapid fire and then simmered until the bone spurs are crispy, a process that takes about 10 hours or more.

Summary. Hello dear, glad for your question oh <>

About the homely practice of the crisp pot: Hello, kiss. Ingredients.

Big bone sticks, kelp, pork belly, sea fish, yellow croaker, alkali fish, etc., lotus root, cabbage, tofu, old tofu, peanuts, etc., the above materials all need about catty. Other materials can also be added according to each person's preference. A bottle of soy sauce, vinegar, salt, sugar, and an appropriate amount of wine.

A home-cooked way to make a crisp pot.

Hello dear, glad for your question oh <>

About the homely practice of the crisp pot: Hello, kiss. Ingredients.

Big bone sticks, kelp, pork belly, sea fish, yellow croaker, alkali fish, etc., lotus root, cabbage, tofu old tofu, peanuts, etc., the above materials are all about catty. You can also fill in other materials appropriately according to your preferences. Soy sauce, vinegar each in a bottle, salt, sugar, wine to taste.

Supplement: Method: 1. The bottom of the pot is the kind of deep pot that is steamed, and the large bone rod ridge belt is agitated, and the meat needs to be removed to play a role in supporting the dish, so as not to paste the pot during the firing process.

2. Wrap the Chinese cabbage around the pot and also prevent the pot from sticking. 3. According to the ease of ripening of various materials, put the most difficult to cook at the bottom, and roll the kelp into a roll with a thickness of about 2 cm, sea fish, yellow croaker, alkali fish, etc., pork belly, lotus root, cabbage, tofu, old cherry socks, tofu, and peanuts are spread in the pot layer by layer, and a small amount of salt and sugar is foamed in the middle, and then covered with cabbage. 4. After the ingredients are laid, pour soy sauce, vinegar and cooking wine on the ingredients.

5. After the pot is boiling, change to low heat for four to five hours.

A home-cooked way to make a crisp pot. Ingredients: 1 pig's trotter, 480 grams of lotus root, 450 grams of pork belly, 350 grams of tofu, and 1000 grams of Chinese cabbage.

Excipients: 1 piece of ginger, 1 tablespoon of vinegar, 1 tablespoon of sugar, 2 tablespoons of dark soy sauce, 1 tablespoon of Shenhail wine, 3 star anise.

Steps: 1. Chop the pig's trotters and boil water in a pot.

2. Blanch the water to remove impurities.

3. Boil the Chinese cabbage for a while until it is soft and put in the inner tank of the pressure cooker.

4. Put in the blanched pig's trotters.

5. Add the tofu cubes.

6. Add the pork belly.

7. Add the lotus root.

8. Add star anise and ginger slices.

9. Add cooking wine, dark soy sauce, vinegar, salt and sugar.

10. Add a little water and turn it up and down to evenly color the filial piety.

11. Hail sail opens the function key of the pressure cooker broiler.

12. You can eat it after it is cooled at the end of the time, and it will taste better after being refrigerated in the refrigerator.