Boshan Shaoguo

Boshan Shaoguo

Introduction:

"Boshan cuisine is a word: delicious!"

Production steps:

Step 1: skin streaky pork, cut inch square; pig hoof, split; chicken, chop inch square; (can also add inch square beef) pork ribs.

Put the above into a cold water pot, heat until bleeding water is poured, set aside.

Top the bean curd, cut it into three thick slices; cut the fish into inch segments.

Open the oil pan above and fry until golden. Remove and set aside.

Good kelp, cut two fingers wide section; lotus root, cut three thick pieces; Chinese cabbage cut inch section, spare.

Cut scallion into large sections, ginger powder, Zanthoxylum and star anise, and pack them for later use.

Tiger skin egg, refined salt, sugar, cooking wine and vinegar.

Step 2: a big sand pot. Lay pork ribs on the bottom layer to prevent paste, and then put all kinds of raw materials into the pot layer by layer, pay attention to each layer is not too thick. The onion and ginger bag can be put a little lower. When it's two inches away from the edge of the pot, surround it with Chinese Cabbage (vertically, one by one, like a lotus), heighten the pot, continue to load raw materials, and finally make the raw materials three or four inches higher than the edge of the pot. Mix salt, sugar, cooking wine and vinegar into the pot. If cabbage is too little, to prevent paste pot, you can add a little water. Close the cabbage leaves and press them with the lid.

Step 3: slow fire, slow "crisp", generally about 12 hours. In the meantime, pay attention not to boil out the soup in the pot. Ladle out the soup from the side and add it from the top. When the raw materials gradually sink to the bottom of the edge of the pot, the top of the cabbage also changes color. When it's cooked, it's ready.

Materials required:

Pork: 500g

Pig's hoof: one

Chicken: 1

Tofu: 500g

Fish: 500g

Kelp: 300g

Lotus root: 1 knot

Chinese cabbage: 1

Tiger skin eggs: 6

Scallion: right amount

Jiang Pai: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Refined salt: 50g

Sugar: 30g

Cooking wine: 10ml

Vinegar: 200ml

Note: this dish is very special, both hot and cold. It is rich in nutrition, especially calcium. It is rich in iodine, which is often lacking in Chinese recipes. It is really a good food for nutrition.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: Original