1. Prepare all the ingredients. Beef can also be added. Fried fish (Spanish mackerel is the best here, and swordfish can also be fried)

2. Boil the trotters and pork belly in boiling water. Remove blood foam.

3. Pour soy sauce, vinegar, brown sugar, salt, chicken essence liquor. The ratio of soy sauce to vinegar is about 2:1. Three spoonfuls of liquor. The proportion of salt and sugar is according to personal taste. I like it sweet. So put a lot of sugar. Do not like sweet and sour vinegar and sugar as appropriate. But I can't stop. Otherwise it's not delicious. Mix into a large bowl and stir well for use.

4. Electric pressure cooker or casserole or pressure cooker. Put some chopsticks or bamboo sticks at the bottom of the pot. Otherwise it will stick to the pot. I haven't found it yet. The chopsticks used at home were cruelly branched. haha

5. Put the whole cabbage leaf (the first layer must be the cabbage leaf to prevent the paste pot), pig's trotters, kelp, pork belly, lotus root, pigskin and fried tofu from the bottom in the order of bad cooking. In short, it is a layer of meat and a layer of vegetables. On the second and third floor, that is, the pork belly layer, the aniseed wrapped in small gauze is stuffed. Cabbage should still be put on the last layer. If you cook a big pot. Put more big ingredients. My pot is not big. One pack is enough.

6. Finally, pour the selected juice. There's no need to drain water or anything.

7. If the pressure cooker is on high fire 15 minutes, turn it to low fire for half an hour. Casserole is the best. It can be artificially boiled for two or three hours. The soup has the strongest flavor. Click on the function of the pig's hoof tendon if the electric pressure cooker is used. Don't open the lid when it's over. It's best to be stuffy for an hour.

8. The crispy pot is fresh and fragrant.