【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.