The crispy pot is a traditional famous food in Zibo, and it is said that it was founded by a woman named Su Xiaomei in Yanshen Town in the early years of the Qing Dynasty, so the dish was named "Su Pot". Later, the dishes used more vinegar, with meat and fish bone spurs as the main feature, and eventually renamed "crispy pot". In Zibo, there is a saying that "poor also crispy pot, rich also crispy pot", so during the Spring Festival, Zibo has many citizens like to prepare crispy pots, and the taste of each house is slightly different according to the ingredients, so there is a saying that "every family makes a crispy pot, and one taste is one by one".
The basic ingredients needed to make a crispy pan, a cabbage, a piece of tofu, two lotus roots, two minced pieces of pig's trotters, and kelp need to be soaked in advance. "The ingredients and condiments should be neatly "coded" into the pot. She first laid the pork trotters on the bottom floor, then lined the lotus root, frozen tofu, kelp, fish, meat, together with the crushed ginger, sliced green onions and seasonings, and finally spread the cabbage on the top floor and poured the seasonings. The main seasoning of the crispy pot is one wine, two vinegars and three soy sauces, which are prepared in the proportion of one, two or three.
"Okay, fire!" In the production process, the heat of the crispy pot is the key, now use the pressure cooker to make a general high heat for 20 minutes, and then turn the low heat for 40 minutes out of the pot, the taste is the best. In the past, the tradition was to make a large casserole pot, and it could only be done overnight after the pot was opened! The crispy pot is ready to be served in a large basin, and the Spring Festival is a hospitality dish, which can be cut into pieces and served on the plate. My favorite thing is to eat the kelp inside, which is crispy and sticky, and the taste is not greasy. I didn't even think there were other better ways to eat kelp. The crispy pan is a smorgasbord with a variety of ingredients to add. The prepared puff pastry pot can be eaten in the cold room until after the fifteenth day of the first month.
