Pot-side paste

Pot-side paste was well-known both inside and outside Fujian Province as early as the Anti-Japanese War. At that time, the most famous one was "Youxi Maojia Wudi Gong Pot-side Paste". The method is:

main ingredient: 1g of good rice.

ingredients: 15g of pig bones, 25g of laver, 25g of dried shrimps, 5g of dried clams and 25g of lean meat. 15 grams of leek.

seasoning: 5g of soy sauce, 15g of refined salt, 1g of old wine, 5g of pepper, 2g of borax, 1g of onion oil (lard is fried with scallion to remove residue) and 5g of cooked peanut oil.

manufacturing process:

1. Wash the rice and soak it in clear water for one night (the rice is soaked for a long time, so that the rice slurry can be finely ground), then take it out and drain it, add about 15 grams of water and grind it into slurry, then add 2 grams of boron sand (dissolved in water first) and stir it evenly.

2. Put the pig bones in a clear water pot and boil them into bone soup of about 3g.

3. Put the dried shrimps and dried clams into the bone soup, and cook for one hour on low heat, let them taste and then serve.

4. Wash and shred laver, and chop leek. Dice lean meat for later use.

5. Heat a cauldron (about 6 cm in diameter), cover the prepared Tonga with twice the water, bring it to a boil, remove the cover, put a layer of peanut oil on the side of the cauldron, pour rice paste in a bowl around the cauldron, cover the cauldron for about half a minute, remove the cover, shovel the cooked rice paste slices on the side of the cauldron into the soup, add some soup and water to cover and boil, and finish the rice paste according to the above method. When the pulp is cooked for the last time and shoveled in, add dried shrimps, dried clams (originally cooked and scooped up), laver, lean meat and leek, boil and put in a pot, and then add soy sauce, refined salt, monosodium glutamate, old wine, pepper and onion oil.