Main ingredients/auxiliary materials: 4 kg of mackerel, 2 kg of kelp, 0/00g of cabbage/kloc, 500g of cudgel, and 0/50g of fat/kloc. Onion 1 piece, ginger 1 piece, 6 star anise, 50ml of vinegar, 50ml of soy sauce, 20g of Weidamei, appropriate amount of salt, 50g of sugar and 50ml of clear water.

Tools: electric pressure cooker, basin, bowl.

1, mackerel should be eviscerated.

2, clear water, soy sauce, vinegar, delicious, sugar mixed evenly, onion cut into sections, ginger sliced, cabbage torn into pieces, fat cut into pieces, stick bones chopped into small pieces.

3. Spread a layer of cabbage at the bottom of the pressure cooker, then spread a layer of fish, put a little onion, ginger and star anise; Next, spread a layer of bones, then spread kelp, then spread fat, a little onion, ginger and star anise; Spread a layer of fish, kelp, fat, cabbage, scallion, ginger and star anise, and pour the mixed juice such as vinegar and soy sauce into it.

4, cover the pressure cooker, it takes about 60 minutes to cook, after cooking.

Introduction of Boshan Crispy Pot

Boshan Crispy Pot is a famous traditional dish in Boshan area, Zibo City, Shandong Province, which belongs to Shandong cuisine. Boshan people pay special attention to the Chinese New Year. In the past, when people were poor, the Chinese New Year was particularly grand-they prepared the new year's goods early and began to prepare the new year's food early. Among all kinds of Boshan New Year's Festival dishes, one dish is essential, and that is the famous "Boshan Crispy Pot".