Name: 【lu Cuisine】shandong Famous Cuisine---boshan Crispy Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Trotters; 300g kelp; 300g Chinese cabbage; 300g Crispy Tofu; one period Lotus root; Some salt; 30g Sugar; 30g Soy sauce; 150g Balsamic vinegar; Some pepper; Some Aniseed; Some Bay leaf; 2 pcs Tsaoko; Some Tangerine peel; Some Fennel; 15g White wine; Some shallot; Some ginger

【lu Cuisine】shandong Famous Cuisine---boshan Crispy Pot

by Red Bean Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Boshan Pastry Pot is a traditional seasonal delicacy in Zibo, Shandong.
In the past, when the New Year came, there would be a saying: the poor are also crispy pots, and the rich are crispy pots. That is to say, no matter whether it is rich or poor, every family will make a crispy pot during the New Year.
The crisp pan is delicious, nutritious and rich in calcium and iodine.
The taste is fragrant, the meat is crispy and the bones are rotten, the taste is delicate, and it is easy to digest. "

【lu Cuisine】shandong Famous Cuisine---boshan Crispy Pot

1. Prepare all the ingredients.

2. Wash kelp and cut into large slices.

3. Cut the Chinese cabbage into large slices, slice the lotus root into thick slices, and cut the crispy tofu into large slices.

4. The chop pieces of pig's trotters are blanched with boiling water for later use.

5. Pepper, aniseed, bay leaves, grass fruits, cinnamon, cumin, and tangerine peel are wrapped in gauze to make a seasoning bag.

6. Put lotus root at the bottom of the hot pot inner pot.

7. Then put the trotters.

8. Put another layer of kelp.

9. Put a layer of Chinese cabbage.

10. Put another layer of crispy tofu.

11. Finally put a layer of Chinese cabbage.

12. Join the soy sauce.

13. Add balsamic vinegar.

14. Then add salt and sugar.

15. To a little white wine

16. Add an appropriate amount of water to quickly diffuse the ingredients.

17. Put the inner pot on the fire and cook for 20 minutes.

18. Remove the inner pot.

19. Put it in the outer pot and cover and simmer for 2-3 hours.

20. The trotters are crispy, and the kelp melts in the mouth and smells fragrant.

Tips:
The lotus root should be placed on the bottom layer, and the pig's feet should be stacked to prevent the pig's feet from sticking to the bottom.

All the ingredients should be laid out layer by layer.

It is best to use balsamic vinegar to taste better, and the dosage is also a lot. I used about 150 grams.

The crisp pan can be hot or cold, and if you can't finish it, put it in the refrigerator. It's more delicious to eat cold.

If you don’t have to avoid the fire, use a casserole and simmer for at least 4-5 hours.