Then arrange chicken, fish, meat, kelp, lotus root blocks, tofu and other raw materials in layers, sprinkle with seasonings such as onion, ginger, refined salt and pepper noodles, and then arrange and sprinkle.
The top layer is wrapped in cabbage and poured with crispy pot bottom soup (soy sauce, vinegar, sugar, cooking wine, etc.).
Bring to a boil with high fire, quench the soup with slow fire and cook for 8- 12 hours. The crispy fish pot made in this way,
Fish crisp meat is sour, salty and sweet, with unique flavor, cold and thorough plate, crystal clear shape and amber color.
First, wash hairtail and cut it into two-inch sections.
Second, put some cabbage leaves or bamboo slices at the bottom of the pressure cooker (to prevent the pot from burning).
Third, oil the fish a little (that is, fry it for the purpose of removing fishy smell) and put it in a pressure cooker.
Fourth, add seasoning: salt, sugar, chicken essence (monosodium glutamate), vinegar, cooking wine, soy sauce, onion, ginger slices, spiced powder and other appropriate amounts.
Less salt and more soy sauce. Vinegar, it is recommended to use "water tower card". Soy sauce must be brewed with famous brands from big factories.
Don't use soy sauce made of southern hair by chemical methods. You can also add other seasonings according to your own taste.
Five, add water, just after the fish is appropriate.
Six, cover the lid and ignite, medium fire. After boiling (exhaust valve), keep the pot boiling for 20 minutes with low fire.
After the above steps, the crispy fish pot is ready. The fish made in this way has crisp bones and is a good calcium supplement;
You can eat hot food or cold food, but the cold food must be fresh, and it is not suitable for eating cold food after being placed for many days.
If you can't finish it for many days, in order to prevent corruption and deterioration, you should heat and boil it for sterilization.
Ingredients: 350g pork belly, 2 eggs, 30g wet starch, cooking wine 10g, 2.5g refined salt, 2g monosodium glutamate, fresh soup 10g, black velvet antler 10g, coriander 10g, 20g onion ginger and 65438 soy sauce.
1 streaky pork is peeled, and flower knives are placed on both sides, and then changed into pieces with a length of 2.5cm, a width of 1.5cm and a thickness of 0.8cm;
2. Mix the eggs and wet starch into a paste, soak the antlers and shred them. Onion ginger 10g shredded, 10g diced and flaked;
Stir-fry the spoon over high fire, widen the oil and burn it to 70% heat. Hang the meat evenly in the egg paste, put it in oil, take it out when it is fried to golden brown, put it in a soup bowl, add soy sauce, cooking wine, fresh soup and onion ginger, put it in a drawer, steam it thoroughly, and take it out in about 20 minutes;
4 Pick out the onion and ginger, drain the soup into the frying spoon, and buckle the meat in the soup plate;
Stir-fry the spoon on the fire, add the antler and salt to boil, skim off the foam, then sprinkle the coriander segments and shredded onion and ginger on the crispy meat, add monosodium glutamate, vinegar, sesame oil and pepper to the soup in the stir-fried spoon and pour it on the crispy meat.