Seasoning: seasoning bag (star anise, cinnamon, pepper), vinegar, soy sauce, white sugar, salt, chicken essence, white wine, onion and ginger soup.
Exercise:
1. Wash ribs, trotters, breast meat, pork belly, lotus root, skin, hairtail, chicken and kelp, and cut tofu into pieces for later use;
2. Put the bottom of the ribs into an autoclave in turn, including Chinese cabbage, trotters, pigskin, kelp, brisket, lotus root, pork belly, onion ginger, fish head, chicken and tofu, and then add Bao, soy sauce, vinegar, white sugar, salt, white wine, chicken essence and broth. After the pot is boiled, turn the pressure cooker to the sparerib gear and keep the pressure regularly.
Features: crispy and delicious, unique flavor,
Tip: The salty taste is palatable and the vinegar taste is rich. This dish contains many vitamins and is nutritious. It tastes better after cooling.
Composition:
Pork belly with skin, cut into inches; Pig's trotters, split; Chicken, chopped into inches square; Pork ribs can also be added with inch square beef.
Heat it in a cold water pot until it bleeds. Put it aside.
Paste the tofu and cut it into three-point thick slices; Cut the fish (choose a variety with thick meat and few thorns) into inches.
Boil the oil on it, fry it until golden brown, and take it out for later use.
Cut the cultured kelp into two fingers; Lotus root, cut into three-point thick slices; Cut the Chinese cabbage into inches for later use.
Cut the green onion into large sections, beat the ginger, and wrap the pepper and octagonal for later use.
Salt, sugar, cooking wine and vinegar for later use.
Exercise:
Take a bite from the big casserole. Spread the ribs on the bottom layer to prevent the pot from being burnt, and then put the prepared raw materials into the pot in layers, taking care that each layer is not too thick. You can put the onion and ginger buns lower. When the pot is placed two inches away from the edge of the pot, enclose the edge of the pot with Chinese cabbage (vertically, one piece is pressed like a lotus flower), raise the pot, continue to load the raw materials, and finally let the raw materials rise three or four inches above the edge of the pot, and add salt, sugar, cooking wine and vinegar to the pot. If there are too few cabbages, you can add a little water to prevent the pot from burning. Close the cabbage leaves and press them with the lid.
It usually takes about 12 hours to start slow fire and slowly "crisp". At the same time, be careful not to boil the soup in the pot. You can scoop it out from the side and add it from above. When the raw materials in the pot gradually sink below the edge of the pot, the cabbage at the top also changes color and is cooked.
Put the whole pot in a cold place to cool. Edible and fashionable plates.
This dish is a winter dish. Generally, you can eat it in a pot for a long time, pay attention to hygiene, and freeze it if necessary.
This dish is very special in taste and rich in nutrients, especially calcium, which is often lacking in China's diet. It is really excellent food for food nutrition.