Crispy fish pot
By FerneCarter
Ingredients: salt,tofu,cabbage,lotus root,pork,pettitoes,beef,eggs,white sugar,cooking wine,balsamic vinegar,soy sauce,dried kelp,swordfish,raw chicken
Recipe Recommendations
- swordfish Three pieces are about two kilograms
- eggs Ten are about one pound and two taels
- dried kelp three or two
- raw chicken Each is about a pound and a half
- pettitoes Two are about a pound and a half
- beef about a pound
- pork about a pound
- lotus root about a pound
- tofu about a pound
- cabbage Each tree is about three kilograms
- cooking wine three or two
- soy sauce two or two
- balsamic vinegar half a catty
- salt two or two
- white sugar half a catty
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Crispy fish pot
1
Three swordfish.
2
Chop off the head and tail, wash and control the water.
3
Sit in the pan, put the oil and cook it until it is 60% hot, add the fish pieces, and fry it until it is 60% cooked.
4
Ten raw eggs.
5
Cook and peel.
6
The oil temperature is 50% to 60% hot, fry it.
7
Three taels of dried seaweed.
8
Soak hair in warm water for six hours.
9
Cut into large diamond shaped slices.
10
Give birth to a chicken.
11
Chop them into four or five centimeters.
12
Two trotters.
13
Chop them into pieces.
14
Beef, pork, lotus root, tofu.
15
Cut beef and pork into two-centimeter pieces, cut lotus root into half-centimeter thick pieces, and cut tofu into triangles and freeze.
16
Soak frozen tofu in warm water to control the water.
17
Each cabbage is about three kilograms.
18
Tear it into large pieces.
19
Scallion, ginger, sixteen kinds of dishes and medicines (thirteen spices can be replaced)
20
Cooking wine, soy sauce, balsamic vinegar.
21
Salt, sugar.
22
Put all the ingredients into a large container, cut the onions in sections, pat the ginger into large pieces, add the ingredients with the herbs and mix well, place them into the pressure cooker, and then add cooking wine, soy sauce, vinegar, salt, and sugar. If the ingredients are too full, simmer without the lid for half an hour, wait until the ingredients are wilted, cover and simmer for 20 minutes, and then simmer for two hours.
23
Place it in a casserole container, cool it automatically, use it as you eat, cover it with plastic wrap, and place it in the refrigerator. Don't put in raw water, fix the spoon, and don't stretch out other tableware indiscriminately. In this way, you can eat it for ten days to half a month without problem.
24
The plates can be loaded and served on the table according to the number of people.