Peel the lotus root and cut it into thick slices.

Cut kelp into diamond-shaped blocks

Dice kimchi pimples.

Pork belly with skin, cut into pieces

Cabbage was torn to pieces by hand. (Sliced onion and ginger)

The pot is spread from the bottom of the pot, first spread a layer of cabbage leaves, and at the same time spread a circle of cabbage leaves around the bottom of the pot. Put a layer of crucian carp, pickle slices, lotus root slices, pork belly and kelp evenly on the leaves of Chinese cabbage, and then put a layer of Chinese cabbage (or put the rest on it), in which onion, ginger and star anise are sliced, and put some on each layer. Mix soy sauce, vinegar and sugar in the same proportion, add one third of salt to make juice, and pour in. Finally, sprinkle a little monosodium glutamate on it and add a little peanut oil. The amount of water is slightly less than the ingredients. Boil the crispy fish with high fire, simmer for 3 to 4 hours, and then collect the juice. If you use a pressure cooker, the time is shorter, about 40 minutes, which is also convenient, and the crispy fish is more soft and rotten.