Crispy hot pot can be eaten hot or cold. In my hometown in Zibo, everyone actually eats it cold, which is more delicious and enjoyable.

People in Zibo, Shandong Province, have a special attitude towards the Chinese New Year (Spring Festival). ), is a special emphasis. In the past, when people were poor, the Chinese New Year would be particularly grand - they would prepare New Year's goods early and start preparing New Year's dishes early. Among the various Boshan New Year dishes, one dish is indispensable, and that is the famous "Boshan Crispy Pot".

Boshan people have an almost sacred meaning for making crispy pot - every family makes it. It seems that without the crispy pot, it is not the Chinese New Year. As the saying goes, "If you are poor, you can make crispy pot, and if you are rich, you can make crispy pot." It means that the raw materials for making crispy pot can be matched according to your own conditions. For example, if your family is rich, you can cook whole chickens and fishes. If your family is poor, you can cook some fish heads, fish tails, and minced meat in a rack. It is also called a "crispy pot". When guests come, serve it. Plate: Try our crispy pot! Therefore, there is a saying that "Every family makes crispy hotpot, and each family has its own taste."

Many outsiders know such a famous dish, but many have never tasted it. The reason is that this dish is quite troublesome to make, and few people make it in normal times. Only during the Chinese New Year is the time when everyone makes crispy pot. But this dish is still remembered by those who have eaten it, and it gradually spreads to other places, first to Zibo City, where Boshan is located, and with the development of transportation, it gradually spreads to other places in Shandong or further afield...

After everyone was lifted out of poverty, Boshan Crispy Pot gradually formed a relatively unified approach. Later, a processing industry was formed, using vacuum packaging, bagging and selling to all parts of the country. Many people have eaten it and say it is a must-have! Many people want to learn how to make it, but they just can’t get the original flavor. The Boshan people disdain to eat bagged food. They say it is industrialized food and not authentic enough.

Ingredients and preparations

Pork belly with skin, cut into inch cubes; pig trotters, split into pieces; chicken, chopped into inch cubes; (inch cube beef can also be added) pork ribs.

Put the above into a pot of cold water and heat until the water bleeds. Set aside.

Put the tofu into three-quarter-thick slices; cut the fish (choose a variety with thicker flesh and less thorns) into inch-inch sections.

Open the oil pan and fry until golden brown, take it out and set aside.

Cut the raised kelp into two finger-wide sections; cut the lotus root into three-thirds thick slices; cut the Chinese cabbage into inch-inch sections and set aside.

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

Set aside refined salt, sugar, cooking wine and vinegar.

A large casserole. Place the pork ribs on the bottom layer to prevent them from sticking to the pot, then put the prepared ingredients into the pot in layers, making sure each layer is not too thick. The green onion and ginger buns can be placed slightly lower. When it is two inches away from the rim of the pot, use Chinese cabbage to surround the rim of the pot (stand vertically, press one piece at a time, like a lotus) to raise the height of the pot, and continue to add the raw materials. Finally, the raw materials can be three or three inches higher than the rim of the pot. Four inches, mix salt, sugar, cooking wine, and vinegar and add to the pot. If there is too little cabbage, you can add a little water to prevent the pot from sticking. Close the cabbage leaves and press them with the pot lid.

Start on a slow fire and "crisp" slowly, usually about 12 hours. During this period, be careful not to let the soup in the pot boil. You can scoop the soup out from the side and add it from the top. When the ingredients in the pot gradually sink below the edge of the pot, and the cabbage on the top changes color, it is ready.

Place the entire pot in a cold place to cool. The food is served on the plate.

This dish is a winter dish. Generally, it can be eaten in one pot and can be eaten for a long time, so pay attention to hygiene and freeze it if necessary.

This dish has a very special taste and is rich in nutrients, especially calcium and iodine, which is often lacking in Chinese diets. It is indeed an excellent delicacy for feed nutrition.