Put the ingredients into a casserole (earthenware pot) and bake it at a very high temperature. The soup in the casserole quickly evaporates and makes a "beep" sound. The Cantonese pronunciation of "soliciting" is "soliciting", so Guangzhou people skillfully gave it a name.
Bobo bags first appeared in food stalls in Guangzhou in the 1980s, and later became popular in Cantonese restaurants.
Bangbangbao refers to frying fresh ingredients directly in an extremely hot casserole. Casserole has a strong heat storage function, which can instantly cook the surface of ingredients, quickly lock the moisture, add onions, ginger, garlic and various sauces to make them fragrant, and then pour a little yellow wine out of the pot to explode. The aroma is hot and the taste is crisp and tender. This method is suitable for many crisp but difficult to take out raw materials, such as eel, chicken, fish and tape.
The characteristics of the pot:
Bobo pot is a very popular dish, which talks about the spirit of pot. From ignition to serving, it takes only 10 minutes. Because of the strong thermal insulation of the casserole, you can still hear the soup sizzling in the casserole when the dishes are served.
Pour rice wine or carved wine to the side of the pot. Its function is to steam incense and remove fishy smell. After the wine is lit, the air in the pot decreases and the temperature rises, so the food can be cooked quickly, which is almost the designated action of making the pot.
Bobo pot first appeared in food stalls in Guangzhou in the 1980s, and later became popular in Cantonese restaurants. Now there is a shop that specializes in eating Bobo pots. After all, for Lao Guang, there is everything.
Put oil in the bottom of the pot, heat it, add garlic, ginger, dried onion and other things to stir fry until fragrant, put the raw materials into the casserole, add seasoning and sauce, and keep pushing hard with strong fire, cover the lid, pour the wine, let the flame come up to surround the whole pot, cover the original pot and serve. After opening the lid, you can smell the strong aroma of the ingredients after high temperature firing.
If you want to do a good job, you must sharpen your tools first. Since you must make a pot quickly, you must make preparations in advance, because you can't give up halfway. As long as you move a few seconds later, the food in the pot may not be fragrant and burnt.
Clay pot sauce is the soul of clay pot, which needs to be mixed well first. Each class leader will have a different formula.