Shandong Famous Cuisine - Boshan Crispy Pot

1. Prepare all the ingredients.

2. Wash the seaweed and cut it into large pieces.

3. Cut large pieces of Chinese cabbage, thick slices of lotus root, and also cut large pieces of crispy tofu.

4. Chop pig trotters and blanch them in boiling water for later use.

5. Wrap Sichuan peppercorns, large spices, fragrant leaves, grass fruits, cinnamon, fennel, and tangerine peel in gauze to make seasoning packets.

6. No need to put lotus roots at the bottom of the hotpot inner pot.

7. Then add pig trotters.

8. Add another layer of seaweed.

9. Place a layer of Chinese cabbage.

10. Add another layer of crispy tofu.

11. Finally, add another layer of Chinese cabbage.

12. Add a dark draw.

13. Add vinegar.

14. Add salt and sugar again.

15. To a little Baijiu

16. Add an appropriate amount of water, and it is better to quickly prepare the ingredients.

17. Put the inner pot on the fire and cook for 20 minutes.

18. Remove the inner pot.

19. Put it in an outer pot and cover it to simmer for 2-3 hours.

20. The pig trotters are crispy and tender, and the seaweed melts in your mouth, emitting a fragrant aroma.