raw materials: sparerib, Chinese cabbage, pig's trotters, tofu, kelp, brisket, pork belly, lotus root, skin, fish head, and chicken

seasoning: packet (star anise, cinnamon, pepper), vinegar, soy sauce, sugar, salt, chicken essence, Chinese liquor, onion and ginger.

2. firstly, put Chinese cabbage, pig's trotters, pork skin, kelp, brisket, lotus root, pork belly, onion ginger, fish head, chai chicken and tofu into the inner pot of the pressure cooker, and then add the material package, soy sauce, vinegar, sugar, salt, white wine, chicken essence and broth to the ribs. After the pot is boiled, the pressure cooker is adjusted to the ribs stall.

Features: crisp, fragrant and delicious, with unique flavor.

Hint: salty and fragrant, rich in vinegar, this dish contains many vitamins and rich in nutrition. It tastes better after cooling.

Ingredients:

Pork belly with skin, cut into inches; Pig's trotters, split; Chicken, chop an inch square; Pork ribs can also be added with inch square beef.

put it into a cold water pot, and heat it until it bleeds.

paste the tofu and cut it into three-point thick slices; Cut the fish (choose the variety with thick meat and few thorns) into inches.

put the oil in the pan, fry 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 and set aside.

cut the green onion into large sections, pat the ginger and pack the pepper and star anise.

refined salt, sugar, cooking wine and vinegar for use.

Practice:

Take a bite from the big casserole. Spread the pork ribs on the bottom floor to prevent the pot from being burnt, and then put the prepared raw materials into the pot in layers, paying attention not to be too thick on each layer. The onion and ginger packets can be placed a little lower. When the pot is placed two inches away from the pot edge, surround the pot edge with Chinese cabbage (vertically, one piece is pressed like a lotus flower), make the pot taller, continue to fill the raw materials, and finally make the raw materials three or four inches higher than the pot edge, and add salt, sugar, cooking wine and vinegar into 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 a pot cover.

it usually takes about 12 hours to start a slow fire and slowly "crisp". In the meantime, be careful not to boil the soup in the pot. You can scoop it out from the side and add it from the top. When the raw materials in the pot gradually sink below the edge of the pot, the cabbage at the top also changes color, and it is cooked.

put the whole pot in a cold place to cool. The edible fashion plate is.

This dish is a winter dish. Generally, it can be eaten in a pot for a long time, so pay attention to hygiene and freeze it if necessary.

This dish is very special in taste and rich in nutrients, especially calcium and iodine, which is often lacking in Chinese recipes. It is really an excellent food with nutritional ingredients.