Introduction: tongue on the food of Anhui Yipin pot, rich in variety, nutrition and delicious, large amount of full, fragrant

A pot is a mountainous area of Anhui Huizhou in winter often eat a special traditional cuisine, this dish belongs to the pot of food, as with the usual hot pot, a large amount of appetizing rice, belonging to the hot pot category. This cuisine is created by the Ming Dynasty Yu, according to legend, in ancient times, an emperor came to the Shangshu House as a guest, in addition to the table full of dishes in addition to the mountains and the sea, the lady made a special Anhui local Jiahe Cangcai, that is, hot pot, did not expect the emperor ate with relish, has been to give the thumbs up, and then this dish became the most famous cuisine in Anhui, Anhui Yipin pot on the so-named.

A pot name elegant, in the production of the time is also very careful, mainly the choice of ingredients as well as flat, each layer of what to put strict requirements. In the bottom of the pan to eat hot pot, first laid on the dried bamboo shoots, then to lay a large piece of meat, the middle is tofu or their own production of fried or deep-fried tofu block, (this is not a strict requirement) tofu above is a variety of meatballs, can be beef and lamb or fish balls, chicken balls, etc., the taste of their own say. Pills above to lay on the fans, spinach or eat hot pot of some vegetables, the more the better, plus hot pot seasoning and water, large fire boil, turn small fire stew to cook, this dish is mainly a pot of stew cooked over a small fire, with a strong sense of Anhui native countryside, taste fresh and not greasy, soup delicious, eat up and can not stop.

Practice: Prepare the ingredients, shark fins into the pot to boil, add onions and ginger and yellow wine to cook for 13 minutes, then fish out the onions and ginger thrown away, the soup should be left.

Wash the pot clean, open fire on high heat, add the right amount of lard, pour the shark's fins into the pot and stir-fry, and add 2 tablespoons of sugar, a spoonful of cooking wine, raw pumping to adjust the color, the whole simmering in the pot for a few minutes, poured into a bowl for spare.

Wash the small ribs, chopped into small pieces, placed on top of the shark's fins, add a handful of rock sugar, five-spice powder and soy sauce, (soy sauce is mainly used for color, moderate amount can be, and more is not very tasty, but also very salty), add the soup that has just cooked the shark's fins, high heat to boil, and then turn to a low fire has been slowly simmering to cook, usually for about 3 hours. Remove the foam from the top and continue to stew.

In addition, if the family likes to eat seafood, you can buy some sea cucumbers, soak well in advance, cut into julienne, add to the pot, cook over high heat, you also have to add cooking wine, otherwise there is a fishy flavor, cook directly, fish out the sea cucumber, soup pour, this does not need.

Some parts on the pig can go buy some, blanch in boiling water, remove all the impurities, cut into strips or blocks, then pig's feet and pig's blood and so on are ready, like to eat chicken, duck and fish can also put some, anyway, this big pot of ingredients is enough for 3-4 mouths of people at noon to eat. Be sure to blanch all the meat, remove the blood water, and then put into the pot of hot pot stew together.

In addition to prepare a large pot, all the ingredients are put in, seasoning must be added enough to add enough, usually home rarely have yellow wine, if not, with white wine or cooking wine instead of on the line. The anise seasoning must also be put some.

Spring to eat more bamboo shoots is particularly good for the body, you can put some more, mushrooms are also good, which contains fungi, all the ingredients should be steamed or stewed over high heat for at least 2 hours. Ingredients that are well cooked can be put in halfway through. Like some meats, they can be simmered from the start.

Tips:

If you are making a pint pot at home, it is recommended to pad more bamboo-made things at the bottom of your own frying pan, so that you can stew without sticking to the pot, because this pot of vegetables and meat is always heating, so the quality of the pot is also very critical, in order to be safe, it is recommended to buy a better quality of the pot.

In fact, a pint pot does not distinguish between seasons, when you want to eat can do a pot, the main thing is that you do not have to fry the vegetables, saving more time, but also can eat while heating.