crispy pot
Ingredients: cabbage,pettitoes,pork belly,octagonal,cinnamon,pepper,kelp,chicken rack,nutmeg,pork skin,lotus root slices
Recipe Recommendations
- pettitoes appropriate amount
- kelp appropriate amount
- pork belly appropriate amount
- pork skin appropriate amount
- cabbage appropriate amount
- chicken rack appropriate amount
- lotus root slices appropriate amount
- nutmeg appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for crispy pot
1
The main ingredients for making the crispy pan are all in the basin. Cut pig's trotters into pieces, cut chicken racks into small pieces, cut meat skins/pork belly into small pieces that are convenient to eat and put them in hot water to blanch off the blood, cut seaweed into sections, slice lotus roots, cut Spanish mackerel into sections and fry to dry.
2
Put Zanthoxylum bungeanum, star anise, cinnamon, dried hawthorn slices, and nutmeg into a box.
3
Wash the pressure cooker and put it on the stove, start sorting vegetables, place the food box at the bottom, and first spread cabbage and onions and ginger as shown.
4
Spread pig's trotters, pork belly pieces, and Spanish mackerel pieces inside.
5
Put a layer of kelp and lotus root slices.
6
Add meat, trotters, chicken nuggets, and fish; add a layer of lotus root slices, seaweed, and finally add chopped green onion, ginger slices, sprinkle with 2 tablespoons of sugar, 2 and a half tablespoons of salt, 300ml of vinegar, 300ml of soy sauce, 100ml of water, and then cover with a layer of cabbage.
7
Cover the lid and turn back to low heat for 25 minutes.
8
After decompressing, open the lid and find a crispy pan with a fragrant aroma.
9
Remove the top layer of cabbage. The rich dishes will burst out.