Crispy pot can be eaten hot or cold. In my hometown of Zibo, in fact, every family eats it cold, which is more enjoyable.

People in Zibo, Shandong Province pay special attention to the Spring Festival. In the past, people were poor, and the Chinese New Year was particularly grand-preparing the new year's goods early and preparing the new year's food early. Among all kinds of Boshan New Year's Festival dishes, one dish is essential, and that is the famous "Boshan Crispy Pot".

Boshan people have an almost sacred meaning about making crispy pots-every family does it, as if it is not Chinese New Year without crispy pots. The so-called "poor and crispy pot, rich and crispy pot" means that the raw materials for making crispy pots can be matched according to their own conditions. For example, if your family is rich, you can cook the whole chicken and fish. If his family is poor, you can cook some fish heads and tails and minced meat, which is also called "crispy pot". When guests come, serve a plate: Try my crispy pot! Therefore, there is a saying that "every family makes a crispy pot, and every family has a taste".

Many foreigners know that there is such a famous dish, but many people have never eaten it. The reason is that this dish is very troublesome, and few people usually cook it. Only in the New Year, is it the day when everyone makes crispy pots. However, this dish was still remembered by people who had eaten it, and gradually spread to other places. First, it was in Zibo, where Boshan was located, and with the development of transportation, it gradually spread to other places or further places in Shandong ... < P > After everyone got rid of poverty, Boshan crispy pot gradually formed a relatively unified practice, and later, it formed a processing industry, using vacuum packaging and bagging to sell it all over the country. Many people have eaten it, saying it's a must! Many people want to learn to cook, but they just can't make that original flavor. Boshan people, on the other hand, are disdainful of eating bagged food. They say it is industrialized food and not authentic enough.

ingredients and methods

pork belly with skin, cut into inches; Pig's trotters, split; Chicken, chop an inch square; Pork ribs can also be added with inch square beef.

put it into a cold water pot, and heat it until it bleeds.

paste the tofu and cut it into three-point thick slices; Cut the fish (choose the variety with thick meat and few thorns) into inches.

put the oil in the pan, fry until golden brown, and take it out for later use.

cut the cultured kelp into two fingers; Lotus root, cut into three-point thick slices; Cut the Chinese cabbage into inches and set aside.

cut the green onion into large sections, pat the ginger and pack the pepper and star anise.

refined salt, sugar, cooking wine and vinegar for use.

a bite from a big casserole. Spread the pork ribs on the bottom floor to prevent the pot from being burnt, and then put the prepared raw materials into the pot in layers, paying attention not to be too thick on each layer. The onion and ginger packets can be placed a little lower. When the pot is placed two inches away from the pot edge, surround the pot edge with Chinese cabbage (vertically, one piece is pressed like a lotus flower), make the pot taller, continue to fill the raw materials, and finally make the raw materials three or four inches higher than the pot edge, and add salt, sugar, cooking wine and vinegar into the pot. If there are too few cabbages, you can add a little water to prevent the pot from burning. Close the cabbage leaves and press them with a pot cover.

it usually takes about 12 hours to start a slow fire and slowly "crisp". During the period, be careful not to boil the soup in the pot. You can scoop it 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 at the top also changes color, and it is cooked.

put the whole pot in a cold place to cool. The edible fashion plate is.

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

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