Seek the authentic practice of Boshan crisp pot, the authentic method of Boshan crisp pot seasoning

Ingredients: pork belly with skin, cut into inches; pig's trotters, split; Chicken, chop inch square; (You can also add inch square beef) pork ribs. Put the above into a pot of cold water, heat until the blood is skewed, and set aside.

Put on the syrup tofu and cut into three-minute thick slices; Fish (choose varieties with thick flesh and few spines) cut into inch pieces. Open the oil pan above, fry it until golden brown, remove it, and set aside.

Raise the kelp, cut two fingers wide sections; lotus root, cut into three-minute thick slices; Cut the Chinese cabbage into inch pieces and set aside.

Cut the green onions into large sections, pat the ginger apart, and pack the peppercorns and star anise for later use.

Refined salt, sugar, cooking wine, vinegar for later use.

Method: A large casserole. Spread the pork ribs on the bottom layer to prevent the pan from sticking, and then put the prepared ingredients into the pan in layers, taking care that each layer is not too thick.

The green onion and ginger packet can be placed slightly lower. When it is two inches away from the edge of the pot, use Chinese cabbage to help around the edge of the pot (vertically, press one piece and press one piece, like a lotus), so that the pot is heightened, 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 into the pot. If there is too little cabbage, you can add a little water to prevent the pot from pasting. Put the cabbage leaves together and press with a lid.

Slow fire and slowly "crispy", generally about 12 hours. In the meantime, be careful not to boil the soup in the pot, scoop the soup out from the side and add it from the top. When the raw materials in the pot gradually sink below the edge of the pot, the cabbage on the top also changes color, and when it is cooked, it is ready.

Place the whole pan in a cold place to cool. The edible fashion plate is.

This dish is a winter dish, generally made in the next pot, can be eaten for a long time, so pay attention to ensure hygiene, if necessary, you can freeze.

This dish has a very special taste, and is rich in nutrients, especially rich in calcium, rich in iodine, which is often lacking in the diet of Chinese people, and is indeed an excellent delicacy with nutritious ingredients.

This is the most complete, like learning in detail, find an authentic shop apprentice to send some money or something to learn! I guess no one will teach here. I am saying that experience is sometimes something that can only be understood and cannot be spoken, and I don't do it myself, and what others teach with words is good and useless!

Dear, I will find out the authentic method of Boshan crisp pot Seasoning ratio tips: pig's trotters 2 pork belly with skin 750 grams of mackerel 2 kelp 1000 grams of tofu 1 piece of cabbage 1 large lotus root 1 large section of green onion 1 ginger 1 large piece of vinegar: soy sauce:

Sugar: Liquor 3:2:

1:1 Step 1 Cut the tofu and mackerel into small pieces and fry the Zheng file; Pig's trotters, pork belly, and cabbage are cut into pieces and blanched separately; Wash and cut into kelp, lotus root, green onion and ginger. Step 2: Measure the rice bowl, vinegar:

Soy sauce:sugar:liquor ratio 3:

2:1:1, 450:

300:150:150 grams, boil well over medium-low heat, taste the taste, if it is light, add salt Step 3 Half of the pig's trotters, lotus root, tofu, kelp, mackerel, pork belly, cabbage, green onion and ginger are layered into the pressure cooker, and then into the other half in turn Step 4 Pour the boiled seasoning into the pressure cooker, boil over high heat, and turn to medium-low heat for 40 minutes.

The authentic method of Boshan crisp pot:

Main ingredients Accessories: 4 kg of mackerel, 2 kg of kelp, 100 grams of cabbage, 500 grams of stick bones, 150 grams of fatty meat. 1 green onion, 1 piece of ginger, 6 star anise, 50 ml of vinegar, 50 ml of soy sauce, 20 grams of Weidamei, appropriate amount of salt, 50 grams of sugar, 50 ml of water.

Tools: Pressure cookers, basins, bowls.

1. The mackerel should be gutted.

2. Water, soy sauce, vinegar, Weidamei, sugar mix and scatter evenly, cut the green onion into sections, slice the ginger, tear the cabbage into pieces, cut the fat into slices, and chop the stick bones into small pieces.

3. Spread a layer of cabbage at the bottom of the round pressure cooker, then a layer of fish, and put a little green onion, ginger and star anise; Next, spread a layer of stick bones, then kelp, then fatten, a little green onion, ginger and star anise; Spread a layer of fish, kelp, fatty meat, cabbage, green onions, ginger, star anise, and pour in the mixed sauce such as vinegar and soy sauce.

4. Cover the pressure cooker tightly, and it will need to cook for about 60 minutes, after cooking.

Boshan crisp pot introduction

Boshan crisp pot is a characteristic traditional food in Boshan area, Zibo City, Shandong Province, which belongs to Shandong cuisine; Boshan people attach special importance to the New Year. In the past, people were poor, and the New Year was particularly grand - prepare New Year's goods early, and start preparing New Year's dishes early. Among the various Boshan New Year dishes, there is one dish that is indispensable, and that is the famous "Boshan crisp pot".

Among the various Boshan New Year dishes, there is one dish that is indispensable, and that is the famous "Boshan crisp pot". Boshan people have an almost sacred meaning for making crisp pots - every family makes them, as if there is no crisp pot, it is not the New Year. The so-called "poor crispy pot, rich crispy pot" is boring, that is, the raw materials for making crispy pot can be matched according to their own conditions.

Ingredients: Ingredients

1 pig's trotter, 500g pork ribs, 1 lotus root, 500g kelp, 500g crispy tofu, 300g Chinese cabbage

Excipients

10g of ingredients, 10g of cinnamon, 4 bay leaves, 30ml of cooking wine, 150ml of balsamic vinegar, 50ml of soy sauce, 30g of sugar, appropriate amount of salt, appropriate amount of chicken essence.

Step 1

1.Prepare all the ingredients.

2.Rinse the ribs with clean water.

3.Peel and cut the lotus root into thick slices, kelp, crispy tofu, and Chinese cabbage into cubes.

4.Boil the kelp in boiling water for 3 minutes.

5.Add the pork ribs and pig's trotters and blanch them.

6.Cook without fire and then put lotus root slices in the bottom layer of the pot.

7.Then put a layer of kelp.

8.Add a layer of ribs.

9.Continue to top with a layer of crispy tofu.

10.Put in the pig's trotters.

11.Add another layer of kelp.

12.Finally, put a layer of Chinese cabbage.

13.Top with green onion and ginger seasoning.

14.Add the cooking wine.

15.Add boiling water to taste.

16.Add the balsamic vinegar.

17.Add the soy sauce.

18.Add sugar.

19.Cook over high heat for 15 minutes.

20.Then add the salt.

21.Add chicken bouillon.

22.Put the inner pot into the outer pot, cover and simmer for 2 hours.

23.It can also be left overnight to make it more flavorful to eat cold.

Tips:

In fact, the old-fashioned method is to use a casserole or a large steel pot to make it, and simmer slowly over low heat for about 4-5 hours until the ingredients are crispy.

I use a stew pot to do, it can be more convenient and trouble-free, all the ingredients are put into the pot and added seasonings, boiled for 15-20 minutes, smoldered overnight, and the next day you can eat fragrant, crispy, delicious crispy pot.

Do not put the meat ingredients at the bottom of the pot to avoid sticking to the pan, it is best to put lotus root slices or kelp at the bottom, and the ingredients should be stacked layer by layer.

The most important seasoning of the crisp pot is vinegar, so it is best to buy balsamic vinegar and ginger vinegar with a better taste, so as to make the crisp pot taste better.

Ingredients: 700g pork leg bones, 200g lotus root, 200g soaked kelp, 200g Chinese cabbage, 200g frozen tofu.

Excipients: appropriate amount of dried shiitake mushrooms, appropriate amount of peanuts, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of cumin, appropriate amount of sesame oil, appropriate amount of umami soy sauce, appropriate amount of aged vinegar, appropriate amount of rock sugar.

The preparation of the crisp pot.

1. Blanch the pork leg bones for later use.

2. Prepare the ingredients, roll the soaked kelp into a roll, and keep the ingredients in their original state.

3. Put the ingredients in a cast iron pot, or a pressure cooker.

4. Cover with white beam cabbage leaves to taste, put an appropriate amount of rock sugar, umami soy sauce, and aged vinegar.

5. The ratio of soy sauce and vinegar is 1:1, which is a bowl of soy sauce and a bowl of vinegar.

6. Put an appropriate amount of sesame oil.

7. Fill the pot with water, if you use a silver pressure cooker and half a pot of oak to rent mold water.

8. Boil the heart of the converter and simmer for four hours.

9. After four hours, there will be half a pot left.

10. Take a little slice of each type and put it on a plate.

The most authentic way to make Boshan crisp pot is to put the ingredients into a casserole and simmer slowly over low heat. As for the ingredients and toppings, you can choose from a wide range of options, and you can decide according to your taste.

The essence of the Boshan crisp pot method lies in the word "crispy", that is, all the ingredients are simmered over low heat until soft and delicious, and it does not matter what ingredients are in the pot, because almost any ingredient can be put into the pot to make crisp.

Boshan crispy pot is a kind of Lu dish that was popular in the Boshan area of Zibo City, Shandong Province during the Northern Song Dynasty by Su Dongpo's sister Su Xiaomei, which is a kind of dish that every household will do, and every household has a different taste, which has special significance.

Poor also crisp pot, rich also crisp pot" This is a very popular sentence in the Boshan area of Zibo City, through this sentence, it is not difficult to see that the choice of ingredients for crisp pot is very wide, almost anything can be. Many people make this dish when they empty the refrigerator inventory before the Chinese New Year, and they are delicious when they see what they put and put everything they put in. Here are some of the more common types of meat dishes, such as pork belly with skin, pork ribs, one-inch square beef from the Chichi tribe, chicken racks, hairtail and mackerel, etc.

There are four main types of vegetarian dishes, kelp and tofu, radish and cabbage. The rest of the ingredients, such as Sichuan pepper, star anise, dried chili pepper, salt, soy sauce, vinegar, etc., are just to your liking.

First, cut the tofu into matchbox-sized pieces, fry them in a hot pan until golden brown on both sides, and then blanch all the pork ribs, pork, beef and chicken racks prepared in a pot under cold water, blanch the blood foam and set aside. Then remove the gills and gutts of the hairtail and mackerel, clean them up, and cut them into small pieces. Cut the radish into thick slices, break the cabbage leaves and wash them, and cut the kelp into thick slices for later use.

Prepare a large casserole, in order to prevent the pot from sticking, put the meat dishes (usually pork chops) at the bottom and lay them flat, evenly spread the pork belly with skin on the top, the pork belly on top of the beef and chicken racks, and then spread a layer of radish thick slices on the top, and then spread the hairtail and mackerel on the top, and finally the cong of kelp and cabbage.

According to your personal taste, pour the prepared soy sauce and vinegar soy sauce along the side of the pan into the bottom. Finally, cover the pot and cook slowly over a very small heat for more than 10 hours. However, nowadays, when many people make it, in order to save time, they generally use a pressure cooker to steam for about 40 minutes.

Saves fuel and production time, and the taste is not much the same.

There are three important points to note in the preparation of this dish. First, you can't put the pork ribs directly at the bottom of the casserole, you must add a porcelain spacer between the pork ribs and the bottom of the casserole, and if you don't have it, you can put a porcelain spoon. The second is that the green onion and ginger buns and seasoning packets cannot be placed on the top of the pot or at the bottom of the pot, generally placed in 1 3 places.

The third is a winter dish, which is generally made near the Chinese New Year, mainly to consume the frozen goods in the refrigerator. Make a large pot that can be eaten for a long time.

In fact, the ingredients in the casserole are not fixed, you can also only put radishes and fish, and fish with a lot of spines, such as carp and silver carp, are very suitable for making a crispy pot, and all the bones and meat are soft and rotten, rich in nutrition, suitable for all ages.

To spread a layer of cabbage in the pot, then put in the cut pig's trotters, green onion and ginger, then spread a layer of cabbage, put in the meat skin, mackerel, kelp, and finally cap with cabbage, add soy sauce, salt, vinegar, white wine, sugar. Sakura simmer for 6 hours before the fire is fine. Be sure to prepare lotus root, mackerel, kelp, and cabbage.

The authentic method is that it is best to blanch the pork leg bones first, then roll up the kelp, then put all the ingredients in the pot, then cover the cabbage leaves, and then put the pork bones into the pot with soy sauce and vinegar, then fill the water hole pat, cover the pot and simmer for 4 hours. The required ingredients are, pork leg bones, kelp, bean sprouts, vermicelli, greens, and cabbage.

To spread a layer of cabbage in the pot, then put in the pig's trotters, then spread a layer of cabbage to put in the meat, spread a layer of cabbage to put a layer of mackerel, so that the cycle repeats, put all the ingredients in the pot and simmer for 8 hours. Then also put some soy sauce vinegar, white wine, salt and grinding sugar. Kelp, mackerel limb, cabbage, pig's trotters, kelp are needed.

Rinse the pork ribs with water, peel the lotus root and cut it into thick slices, kelp, crispy tofu, Dabai Peidong vegetables cut into pieces, boil the kelp in boiling water for 3 minutes, and then put in the ribs and pig's trotters to blanch it, and then boil the pot without fire and put the lotus root slices at the bottom of the pot, put in the pig's trotters and kelp, etc., and finally put a layer of Chinese cabbage, add an appropriate amount of boiling water with filial piety, and cook for 15 minutes on high heat to add seasonings.

Ingredients: appropriate amount of fish balls, appropriate amount of sweet or spicy, appropriate amount of shrimp, appropriate amount of squid rings, appropriate amount of potatoes, appropriate amount of lotus root slices, appropriate amount of shiitake mushrooms, appropriate amount of celery, appropriate amount of fungus, appropriate amount of potato chips, appropriate amount of oil, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chili pepper, appropriate amount of spicy fragrant pot seasoning.

1. Put the prepared ingredients into the pot and blanch them, then remove them.

Chicken as the main ingredient.

1 200g lotus root.

200g of pork belly

1 pig's trotter. Half a cabbage.

Kelp 250g

200g of tofu

150g of fried fish

Adjunct soy sauce. 150ml

1 teaspoon salt. 150ml of vinegar

2 teaspoons sugar.

White wine or rice wine.

80 ml step 1Take out the gall and put all the ingredients in the pot before putting it in the pot.

2.In fact, the crispy pot didn't say how much meat, how much tofu, how many vegetables, just look at the amount and fill the pot. The content can be increased or decreased, but lotus root, kelp, fish, tofu, cabbage, and some meat are necessary.

Wash all the ingredients, cut them into cubes, and fry or fry the tofu (lazy with tofu soaking, not very good) into slices; The fish is cut into sections and oiled, mainly to remove the fishy and easy to crispy; The meat can be passed through water to remove the blood foam.

3.Put a clean bone at the bottom of the pot, or a few washed bamboo chopsticks, or whatever, so as not to stick to the pot. Put some cabbage on the bottom first, also to avoid sticking to the pot. Then put the ingredients into the pot layer by layer.

When it is put in two-thirds, the periphery is lined with cabbage, and you can soak it in light salt water in advance to make it soft and pressed.

5.After putting the cabbage gang, stack the remaining materials and compact. Pour the sauce into the pan.

6.Mix into a sauce according to the proportion of ingredients.

7.Wrap the cabbage gang one by one. Cover and prepare the soup stall.

When the soup in the pot is revealed, you can taste the taste and add salt, sugar, etc. appropriately. After mixing, continue to cover and simmer for about 2 hours.

8.Switch to the rice setting and reduce the soup to 20%. It is delicious to eat hot or cold. Put the rest in the refrigerator and eat as you go.