Crispy rice is a traditional dish in Zibo, Shandong Province, and Boshan crispy rice is the most famous, belonging to China Shandong cuisine. The required ingredients are rich but common, and the method is unique and exquisite. The ingredients are placed layer by layer in a specific order, and the taste is full of layers, slightly sweet and sour, salty and tender, mellow and soft, and melts in the mouth.
Don't forget to put some spoons, chopsticks or bamboo grates at the bottom of the pot to prevent it from sticking. Don't forget the high alcohol in the seasoning. It can warm the stomach and prevent diarrhea when it is cold. The proportion of sweet and sour can be adjusted according to your own taste.
This dish is usually cooked in winter, and the cabbage in winter is water. Now you can add a small bowl of water. Start with a big fire, turn to a small fire after boiling, and pour out the soup. Don't pour it out, then pour it back to keep the original flavor. It is recommended not to use casserole for less than 3 hours, and the longer the time, the better.