The practice of crispy fish pot

\”Boshan Crispy Pot, also known as Boshan Crispy Fish Pot. From the hodgepodge a long time ago, to today’s big meat and big fish. The reputation becomes more and more popular. In Boshan, every New Year’s family still needs to make crispy fish pots. Animals, poultry, eggs, aquatic products, vegetables, soybean products, etc., the seasoning contains a variety of Chinese medicinal materials. A variety of ingredients and Chinese medicinal materials are mixed together, and they are combined and nutritious. It is delicious and fragrant, and all kinds of nutrients are kept inside. It is a food that is rich in nutrition, healthy, longevity, and suitable for all ages. It depends on hobbies and tastes, which is the food that meets my taste. Because I made ten kinds of ingredients, I gave it a nice name, ten delicious crispy fish pots. \”

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The details of the ingredients

  • Main ingredients
  • Saba Three pounds of three pounds
  • Eggs Ten about one pound, two or two
  • Dry kelp 3rd and two
  • Raw chicken

  • one about one and a half pounds and a half [ 123] Joto trotters
  • Two and a half pounds

  • Beef
  • about one pound

  • Pork About a pound [123 ]
  • ] About one pound
  • Tofu about one pound
  • cabbage

  • A tree of about three pounds [123 ]

Auxiliary materials

Cooking wine

32

  • Old soy sauce [ 123] Two or two
  • Xiang Vinegar

  • Half pound
  • salt

  • white sugar
  • half a catty

Stewed process

A few hours of time

ordinary difficulty

  • The practice of the crispy fish pot

1

Swordsman Three.

  • 十全美味酥鱼锅的做法步骤:1 2

    Chop the head and tail, wash and control water.

  • 十全美味酥鱼锅的做法步骤:2 3

    Put the oil in the pan to 60 % heat, put in fish pieces, and fry to six mature.

  • 4 十全美味酥鱼锅的做法步骤:3 Ten raw eggs.

  • 5 十全美味酥鱼锅的做法步骤:4 Cooked and peeled.

  • 6 十全美味酥鱼锅的做法步骤:5 Oil temperature fifty or 60 % heat and fry.

  • 7 十全美味酥鱼锅的做法步骤:6 Dry sea belt three or two.

  • 8
    warm water soaked for six hours. 十全美味酥鱼锅的做法步骤:7

  • 9
    Cut into a Dalu -shaped film. 十全美味酥鱼锅的做法步骤:8

  • 10

  • A raw chicken.
    十全美味酥鱼锅的做法步骤:9

  • 11

  • Chop into four or five centimeters.
    十全美味酥鱼锅的做法步骤:10

    12

  • Two trotters.

  • 十全美味酥鱼锅的做法步骤:11

    13

  • Chop into a block.

  • 十全美味酥鱼锅的做法步骤:12

    14

  • Beef, pork, coriander, tofu.

  • 十全美味酥鱼锅的做法步骤:13

    15

  • Beef and pork cut two centimeters, cut half centimeters of large blockbusters, tofu cut triangle frozen.

  • 十全美味酥鱼锅的做法步骤:14

    16

  • Fostering water with warm water for frozen tofu.

  • 十全美味酥鱼锅的做法步骤:15

    17

  • A cabbage about three pounds.

  • 十全美味酥鱼锅的做法步骤:16

    18

  • Tear into a blockbuster.

  • 十全美味酥鱼锅的做法步骤:17

    19

  • Onion, ginger, and sixteen dishes (can be replaced by thirteen incense)

  • 十全美味酥鱼锅的做法步骤:18

    20

  • cooking wine, old soy sauce, and vinegar.

  • 十全美味酥鱼锅的做法步骤:19

    21

    Salt, sugar.

  • 十全美味酥鱼锅的做法步骤:20

    22

    All the ingredients are put into large containers, onion cuts, ginger into large blockbusters, and medicine for medicinePut in the ingredients and mix well, put it in a high -pressure cooker, and then put the cooking wine, old soy sauce, vinegar, salt, and sugar. If the ingredients are too full, you will not cover the lid for half an hour.In minutes, you can simmer for two hours on the heat preservation.

  • 十全美味酥鱼锅的做法步骤:21

    23

    Put it in the casserole container, automatically cool down, eat it with food, cover the plastic wrap, put in the refrigerator, put it in the refrigeratorInside, don’t get raw water, fix the spoon, and don’t stretch other tableware. In this way, you can eat it for ten days to half a month.

  • 十全美味酥鱼锅的做法步骤:22

    24

    You can put it on the table according to the number of people.

  • 十全美味酥鱼锅的做法步骤:23

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