Shaoguo is a traditional dish of China in Boshan District, Zibo City. Usually do it during the Chinese New Year. It's similar to a crispy pot, but the contents and taste are different. Wash chicken, fish, meat, eggs, etc. Deep-frying, soaking in water to remove oil, supplemented by sauce and soup, foaming with strong fire, removing oil with slow fire, frying white sugar, boiling with low fire, cooling the soup to orange gel, and then slicing and serving. Its characteristics are refreshing, mellow and pleasing to the eye.

Brewing workshop refers to burning fire under the stove, which generally refers to cooking. Shaoguo is a dialect in Henan and other places, which refers to cooking with firewood in rural areas. It is rarely used now, but it is used in some rural areas. Pot is a cooking method in rural areas. The main fuels are straw and corncob. Cooking pots have been replaced by natural gas, gas and other methods. This situation only occurs in rural areas. Cooking with firewood is the "privilege" of the older generation.

Introduction of cooking pot

When the wok is made, there will be a layer of industrial engine oil inside, which can't be washed off with detergent. Before cooking, the wok is often boiled, which is often called boiling.

For chefs, they don't use any medium when cooking the pot, because they can master the degree of the pot well and won't hurt the iron pot. If the family needs to cook a pot, it is suggested that it is best to cover the whole pot with pigskin and then open a big fire to let the pigskin absorb industrial oil.

Baidu encyclopedia-Shaoguo