Tips for homemade Boshan Crispy Pot:

1: Treatment of kelp:

Put the dried kelp you bought back into the pot and steam it for 10 minutes. , soak it in water. It is best to rub the soaked kelp with edible alkali to remove the fishy smell of the kelp.

2: You can put all kinds of ingredients you like in the crispy pot. The traditional Boshan Crispy Pot usually contains kelp, cabbage, lotus root, tofu (you can use fried or frozen tofu), and pork bones. You can put chicken, fish, meat, eggs (boiled or fried), as long as you like.

Basic

Stew

Salty and fresh

Half an hour

Main ingredients

One cabbage

1000g kelp

1000g tofu

One pork leg bone

1000g pork belly

Accessories

Two green onions

One piece of ginger

One tablespoon of Sichuan peppercorns

Two star anise

Ingredients

1.5 rice spoons of vinegar

2 rice spoons of light soy sauce

1 rice spoon of dark soy sauce

1 rice spoon of cooking wine

Adequate amount of sugar

3 tablespoons of salt

How to make Boshan Crispy Pot

1. Cut onion into sections, slice ginger and pepper, Place the star anise on a plate and set aside.

2. Soak the kelp, wash and cut into slices for later use.

3. Wash the pork leg bones and pork belly and cut into pieces and set aside.

4. Wash and slice the cabbage and set aside.

5. Cut the tofu into cubes, fry in oil and set aside.

6. Mix vinegar, light soy sauce, dark soy sauce, cooking wine, sugar, salt, onion, ginger, Sichuan peppercorns, and star anise to make a sauce. (Be careful to break all the star anise into small pieces)

7. Spread the bones on the bottom of the pressure cooker, put a layer of kelp, tofu, and cabbage, then pour a layer of the prepared sauce, and then add the remaining Wait for the kelp to be laid out layer by layer until the pot is full. Pour the remaining sauce into the pot and cover it.

8. After the pot is boiled, it will take 25 minutes to cook.

by Mu Yuyunyan