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 tightly with cabbage and poured with crispy pot soup (soy sauce, vinegar, sugar, cooking wine and so on).
Boil with strong 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 rotten, sour, salty, sweet and fragrant, unique in flavor, cold and thorough in plate, crystal clear in shape and amber in color.
First, wash the hairtail and cut it into two-inch sections.
Second, put some cabbage leaves or bamboo slices at the bottom of the pressure pot (to prevent the pot from burning).
Third, slightly oil the fish (that is, fry it for the purpose of removing the 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 from hair in the south by chemical methods. You can also add other seasonings according to your own taste.
Five, add water, just over the fish is appropriate.
Six, cover the pot to 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 cold food must be fresh, and it is not suitable for cold food after being placed for many days.
If you can't finish eating for many days, in order to prevent spoilage, you should heat and boil it to sterilize it.
Raw materials: pork belly 350g, 2 eggs, 30g of wet starch, cooking wine 1 0g, refined salt 2.5g, monosodium glutamate 2g, fresh soup100g, black antler10g, parsley segment10g, onion ginger 20g each.
1 Peel the pork belly, put flower knives on both sides, and then change it into pieces with a length of 2.5 cm, a width of 1.5 cm and a thickness of 0.8 cm;
2. Mix eggs and wet starch into paste, soak cornus Cervi, and cut into shreds. Shred onion and ginger10g, and cut the other10g into pieces and pat loose;
3 Stir-fry the spoon on fire, widen the oil and burn it to 70% heat. Hang the meat into the egg paste evenly, put it in the oil, take it out when it is fried to golden brown, put it in a soup bowl, add soy sauce, cooking wine, fresh soup, onion and ginger, steam thoroughly in the drawer, 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;
5 Stir-fry the spoon on fire, add the antler and salt to boil, skim off the floating foam, then sprinkle the parsley section and shredded onion and ginger on the crispy meat, add monosodium glutamate, vinegar, sesame oil and pepper to the soup in the stir-fry spoon, and pour it on the crispy meat.