How to make old Jinan crispy rice?

Pork belly with skin

Leather elbow

Chinese cabbage

lotus root

Giant algae

Vinegar, soy sauce, sugar, oyster sauce, salt

Onion ginger

You can also put chicken legs, crucian carp, peanuts … anything you want to put in the pot.

The practice of old Jinan crispy rice?

Dried kelp should be soaked one day in advance. You can use hot water to soak and wash, which is cleaner. First of all, kelp saves the step of soaking. I used dried kelp.

Kelp can be rolled up directly. My pot is small, so I cut it into the right size and roll it up, and the toothpick is fixed.

Just fix one or two toothpicks.

Just a toothpick or two. Don't forget to take it out when you eat! Ha ha laugh

Peel the lotus root for later use.

Sauce: 350 grams of vinegar, soy sauce is adjusted according to its color and salinity. I think vinegar and soy sauce are similar to oyster sauce 2: 1: 0.5. Then put a little more sugar, and the salt can be put according to the salinity or not.

Don't drain water, because there are many cabbage leaves in the crispy pot, and a lot of water will come out when heated. Enough, or it will affect the taste.

I used to lay the bottom with a stick, but this time I laid the bottom with cabbage. Then the principle is from bottom to top, one layer of cabbage, one layer of meat, one layer of lotus root and one layer of cabbage. I used six Chinese cabbage leaves.

Talk about the choice of rice crust meat, which should be fatter. Because there is no oil in such a big pot, you should put some fat flowers. Anyway, fat but not greasy, does not affect the taste. And the meat should be put down as much as possible, so that the oil can be moistened into the soup and vegetables to be delicious, and it is not easy to paste the pot.

In line with the choice of layer by layer, put some onion and ginger slices while putting them. Finally, pour the juice.

I remember my mother used to cook until midnight. I was impatient, so I used a pressure cooker. This cauldron is full, so don't put pressure on it. Cover and bring to a boil, then cook slowly. One third of the pot is filled with soup (the water in the cabbage has come out). You can put pressure on it Twenty minutes, thirty minutes or even forty minutes, depending on the amount of soup in your pot, you can't cook the pot, save some soup.

Open it and see if it's all colored. Have a taste and make some adjustments.

A stuffy night tastes better!