earthen jar snacks are the general name of some foods with distinctive tastes, and they are traditional snacks with strong local characteristics in Jiangxi. They can be used as breakfast and supper, as an ornament between banquets, and as a form of fast food. Wagang snacks were first recorded in "Soup stew", "A pot of soup is delicious in the world". Crock snacks are made of local materials and the freshest ingredients. The crock is stewed with charcoal fire at high temperature. The most striking feature of the stewed food is that it contains high nutrition. Crock snacks are unique not only from the uniqueness of tableware, but also from the production technology, as well as the delicious food. Wagang snacks are also a significant representative of special snacks.

The practice of making earthenware snacks

Take earthenware pots and earthenware jars made of clay as containers, put the ingredients into the earthenware containers according to a certain proportion, seal them with tin foil paper, put them in the earthenware jar equipment in turn, and simmer the ingredients with high-temperature charcoal fire for about 9 minutes, so as to form the earthenware snacks with unique taste and rich nutrition. The earthenware jar equipment can simmer for 13 to 1 times at a time.

How to cook the big pot outside the crock snack

Braised pork ribs with mung bean and laver

Ingredients: pork ribs 5g, mung bean 1g, laver 5g, ginger 1g, scallion 3g, refined salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1? Wash pork ribs and cut them into 5 cm long segments; Wash mung beans; Laver and mussel are washed and soaked.

2? Put pork ribs, mung beans, laver, mussels, ginger slices and scallions in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover it, and simmer in a crock for about 8 hours.

characteristics: the soup is clear and delicious, clearing away heat and toxic materials.

Stewed chicken with gingko and yuba

Ingredients: chicken 6g gingko 15g yuba 1g ginger slices 1g scallion 3g salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1? Wash the chicken and cut it into pieces; Ginkgo is shelled and cored; After the yuba is soaked, it is cut into sections.

2? Put chicken, ginkgo, yuba, ginger slices and scallion into a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover it, and simmer in a crock for about 12 hours.

characteristics: the soup is rich and delicious, smooth and dry.

stewed old duck with cordyceps sinensis

raw materials: old duck 6g lean pork 1g cordyceps sinensis 1 chicken oil 75g ginger slices 1g scallion 3g salt, pepper, carved wine, monosodium glutamate and purified water

preparation method:

1? Wash the old duck, cut it into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot.

2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, stir-fry duck pieces, cook Huadiao wine, pour the wok into a crock, add Cordyceps and lean pork, add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a big crock for about 12 hours.

characteristics: the soup is clear and rotten, and it can nourish the lungs and kidney.

Zhuzhu mushroom snake soup

Ingredients: cauliflower snake 6g Zhuzhu 5g ham 3g water-soaked mushrooms 15g ginger slices 1g scallion 3g chicken oil 75g salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1? Cauliflower snake governance, cut into 6 cm long segments; Wash the column; Slice ham and mushrooms.

2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots until fragrant, pour in snake slices and stir-fry until fragrant, cook cooking wine, turn the wok into a crock, add the column, ham and mushrooms, add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a big crock for about 12 hours.

features: clearing heat and removing dampness, relaxing muscles and tendons and activating collaterals.

stewed beef with dried bamboo shoots?

raw materials: cattle? 5 grams of calf meat, 15 grams of Chinese yam, 6 grams of Lycium barbarum and 6 grams of longan meat, 15 grams of dried bamboo shoots in Tianmu Mountain, 1 grams of ginger slices, 3 grams of onion knots, 75 grams of chicken oil, and appropriate amounts of salt, pepper, cooking wine, monosodium glutamate and purified water

Method:

1? Cattle? Wash, blanch in boiling water pot for about 3 minutes, take out and cut into pieces; Soak dried bamboo shoots in warm water and cut them into strips.

2? Put the wok on the fire, add the chicken oil to heat it up, add the ginger slices and shallots and saute until fragrant, then pour in the beef. Stir-fry, add cooking wine, pour into a crock, add dried bamboo shoots, Chinese yam, medlar and longan meat, add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a crock for about 12 hours.

characteristics: the bamboo shoots are crispy and rotten, and the soup tastes fresh and mellow.