Crispy Pot

Overview

Cooking Steps

Famous Recipes

Related Ingredients

1

Peel and wash the lotus root, wash and roll the kelp into a roll, and fix it with toothpicks. Roll the tofu skin into a roll and fix it with toothpicks to prevent the roll from unraveling

2

Wash the skinned pork belly, remove the internal organs of the Spanish mackerel, clean it, cut it into pieces and set aside

3

Use a pressure cooker to cook, put the meat and lotus roots in the pressure cooker On the bottom layer, sprinkle with green onion and ginger

4

Sprinkle a handful of peanuts

5

Place the mackerel pieces on top , then put onion and ginger slices, and a few peppercorns

6

Put the kelp rolls and tofu skin rolls on top, sprinkle a handful of peanuts, and put onion and ginger slices , a few peppercorns

7

Take a large bowl, add 30 grams of light soy sauce, 10 grams of dark soy sauce, 130 grams of rice vinegar, two spoons of sugar, two spoons of salt, and one spoon Pepper, half a spoon of chicken essence, one red pepper, 120 grams of red wine, make a sauce.

8

Spread the bowl of sauce evenly into the pot

9

Cover with two cabbage leaves< /p>

10

Cover the lid and use the pressure cooker for 30 minutes. When the time is up, do not lift the lid yet and simmer for an hour or more. Open the lid and the aroma fills the house.

11

Open the cabbage leaves on top to reveal their true colors

12

It is best to let the finished crispy pot cool down , it’s best to eat aspic with aspic. When eating, cut the lotus root, bean skin rolls, and kelp rolls into slices, slice the meat into slices, and put them on the plate.