Main ingredients: 700g pork leg bones, 200g lotus root, 200g soaked kelp, 200g Chinese cabbage, 200g frozen tofu.

Accessories: appropriate amount of dried shiitake mushrooms, appropriate amount of peanuts, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of cumin, appropriate amount of sesame oil, appropriate amount of umami soy sauce, appropriate amount of mature vinegar, appropriate amount of rock sugar.

How to make crispy pot

1. Blanch the pork leg bones first and set aside.

2. Prepare the ingredients, roll the soaked kelp into a roll, and keep the ingredients as they are.

3. Put the ingredients in a cast iron pot, a pressure cooker will also work.

4. Cover with cabbage leaves and season with appropriate amount of rock sugar, umami soy sauce and mature vinegar.

5. The ratio of soy sauce and vinegar is 1:1, which is one bowl of soy sauce and one bowl of vinegar. Because the crispy vegetables have more vinegar, you can also add less vinegar according to your preference.

6. Put appropriate amount of sesame oil.

7. Fill the pot with water. If you use a pressure cooker, half the pot of water is enough.

8. Boil the converter over high heat and simmer for four hours.

9. After four hours, half of the pot is left.

10. Take a little slice of each kind and put it on a plate.