Seasoning: vinegar 3g, star anise 5g, soy sauce 5g, sugar 8g, salt 6g, chicken essence 4g, white wine 10g, onion 10g, ginger 8g, with appropriate amounts.

The practice of Zibo rice crust:

1. ribs, trotters, brisket, pork belly, lotus root, skin, fish head, chicken and kelp are washed and cut into pieces;

2. Cut the tofu into pieces for later use;

3. Take out the pot in the pressure cooker, first put the ribs at the bottom, then add Chinese cabbage, trotters, brisket, pork belly, lotus root, skin, hairtail, chicken, kelp, onion, ginger in turn, and then add buns, soy sauce, vinegar, sugar, refined salt, white wine, chicken essence and soup stock;

4. After the pot is boiled, adjust the pressure cooker to the ribs file, and keep the pressure for 30 minutes after adjustment;

5. You can eat after the float valve returns to its original position.