When the ingredients are put in a earthenware pot (earthenware pot) and baked at a very high temperature, the soup in the earthenware pot evaporates rapidly and makes a "solicitation" sound. The Cantonese pronunciation of "solicitation" is "solicitation", so Guangzhou people skillfully name it.
Bobo Bao first appeared in food stalls in Guangzhou in the 1980s, and later it became popular in Cantonese restaurants.
Bang Bang Bao means that fresh ingredients are directly put into an extremely hot sand pot for frying. Casserole has a strong heat storage function, which can instantly cook the surface of ingredients, quickly lock in moisture, and then add onion, ginger, garlic and various sauces to make them fragrant, and then pour a little yellow wine out of the pot to explode. The aroma is hot and the taste is very crisp and tender. This method is suitable for many crispy but difficult-to-get-out raw materials, such as eel, chicken, fish and ribbon.
The characteristics of the pot:
Bobo pot is a popular dish that talks about pot spirit. From ignition to serving, in just 10 minutes, because of the strong thermal insulation of the casserole, the soup in the casserole can still be heard boiling and sizzling when the dishes arrive at the table.
Pour rice wine or carved wine on the side of the pot. Its function is to steam the fragrance and remove the fishy smell. After the wine is ignited, the air in the pot decreases and the temperature rises, and the food can be cooked quickly, which is almost the designated action of making a pot.
Bobo Pot first appeared in food stalls in Guangzhou in the 1980s, and later it became popular in Cantonese restaurants. Now there are shops specializing in eating Bobo Pot. After all, for Lao Guang, everything is available.
Put oil in the bottom of the pot, heat it, add garlic, ginger, dried onion and other things to saute, put raw ingredients into the earthenware pot, add seasoning and sauce, and force it with strong fire all the time, cover the pot, pour wine, let the flame come up and surround the whole pot, cover the original pot and serve it on the table. After opening the pot cover, you can smell a strong aroma emitted by the ingredients after being fired at high temperature.
If you want to do a good job, you must sharpen your tools first. Since you must be quick to make a pot, you must make preparations in advance, because you can't stop halfway. As long as you move a few seconds later, the food in the pot may be burnt instead of fragrant.
Clay pot sauce is the soul of the pot pot, which needs to be mixed first, and each class master will have different recipes.