酥锅，又名酥菜，是胶东地区的一道传统风味菜肴。每到逢年过节，当地老百姓家家都要做酥锅，吃酥菜。酥锅的制作，主要是利用醋酸的作用，使带骨的原料骨头酥脆，不带骨的原料软烂。成菜后咸鲜甜酸，香味浓郁，且冷热均可食用，故而深受人们喜爱。下面笔者便将酥锅的制法介绍 Crispy pot, also known as crispy vegetables, is a traditional Shandong cuisine Jiaodong dishes. Every festivals, local people have to do every family crisp pot, eat crisp food. Crisp pan production, mainly the role of the use of acetic acid, so that the raw bone with bone crisp, non-bone raw materials rotten. Into the dish after the salty fresh and sour, rich aroma, and hot and cold can be eaten, so loved by the people. The author will cook the following method of introduction