Homemade Boshan crispy pot

Homemade Boshan crispy pot

Introduction:

Production steps:

Step 1: cut scallion into sections, slice ginger, pepper and star anise and set aside.

Step 2: wash kelp and cut into pieces.

Step 3: wash the pork leg bone and streaky pork and cut them into pieces.

Step 4: wash and slice the cabbage.

Step 5: cut tofu into pieces, fry in oil and set aside.

Step 6: mix vinegar, soy sauce, soy sauce, cooking wine, sugar, salt, onion, ginger, pepper and star anise together to make a sauce. (pay attention to break the star anise into small pieces)

Step 7: lay the bones on the bottom of the pressure cooker, lay kelp, bean curd and cabbage on each layer, then pour a layer of mixed juice, and then lay the remaining kelp layer by layer until the pot is full, pour the remaining juice into the stacked pot, and cover the pot.

Step 8: after the pot is boiling, take out the pot in 25 minutes.

Materials required:

Cabbage: one

Kelp: 1000g

Tofu: 1000g

Pig leg bone with meat: one

Pork: 1000g

Onion: two

Jiang: one piece

Chinese prickly ash: one teaspoon

Star anise: two

Vinegar: 1.5 teaspoons

Soy sauce: 2 teaspoons

Old style: 1 teaspoon

Cooking wine: 1 teaspoon

Sugar: right amount

Salt: 3 tbsp

Note: 1: kelp processing: buy back the dried kelp, put in the pot, steam for 10 minutes, let the water bubble hair. The kelp after bubble hair had better rub with edible alkali, this can get rid of the fishy smell of kelp. 2: You can put all kinds of ingredients you like in the crispy pan. The traditional Boshan crispy pot usually contains kelp, cabbage, lotus root, tofu (fried or frozen tofu) and pig bone. You can put chicken, fish, meat and eggs (cooked or fried) as long as you like.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh