Boshan Crispy Pot

Overview

How to cook Boshan Crispy Pot at home

Tags

• private kitchen
• aniseed
• bayu
• cao guo
• chinese cabbage
• cooking wine
• frozen tofu
• green onions
• kelp
• lotus root
• pig's trotters
• pork belly
• pork bones
• vinegar
• white sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• soy sauce

Ingredients

Steps

1. 1 Blanch pork bones to remove the blood.

   

2. 2 Soak wet kelp

   

3. 3 Lotus root slices

   

4. 4 Wash the cabbage, dry it and control the moisture

   

5. 5 Chop the pig's trotters into 3-5cm pieces and blanch them

   

6. 6 Cut pork belly with skin into 2-3cm pieces

   

7. 7 Pork belly rolled in seaweed

   

8. 8 Aged vinegar

   

9. 9 High-strength liquor

   

10. 10 soy sauce

    

11. 11 White sugar

    

12. 12 Cooking wine

    

13. 13 Onion, ginger, pepper, aniseed

    

14. 14 Material package

    

15. 15 Bones on the bottom of the pot

    

16. 16 Then, lay out the lotus root slices and pig’s trotters

    

17. 17 Lay out the buns, green onion and ginger, kelp, tofu, pork belly, kelp rolls, and oiled Spanish mackerel segments in order

    

18. 18 Finally, cover the Chinese cabbage and add cooking wine, soy sauce, vinegar, sugar, and salt

    

19. 19 Bring to a simmer, first boil the pot over high heat and then turn to medium heat. When the volume of the ingredients becomes smaller when heated, transfer to the pressure cooker and it will be ready in 50 minutes

    

20. 20 Open the pressure cooker

    

21. 21 It tastes better after cooling