Seasoning: nutmeg (proper amount), star anise (1 piece), cinnamon (2 pieces), dried hawthorn (5 pieces), pepper (a handful), sugar (2 spoons), salt (2 and a half spoons), vinegar (300ml), soy sauce (300ml) and clear water (/.
Steps:
1, the main ingredients for making the crispy pot are all in the pot. Cut the trotters into pieces, cut the chicken rack into small pieces, cut the skin/pork belly into small pieces that are convenient to eat, blanch them in hot water, cut the kelp into sections, slice the lotus root, and fry the Spanish mackerel into sections.
2, pepper, star anise, cinnamon, dried hawthorn slices, nutmeg loading box.
3. Wash the cooker in the pressure cooker, start to code vegetables, and put the material box at the bottom. First, spread cabbage and onion ginger as shown in the figure.
4. Spread pig's trotters, pork belly pieces and Spanish mackerel pieces inside.
5. Put a layer of kelp and lotus root slices.
6, then put meat, trotters, chicken pieces, fish; Add a layer of lotus root slices and kelp, finally add chopped green onion and ginger slices, sprinkle with 2 spoonfuls of sugar, 2 spoonfuls of half salt, 300ml of vinegar, 300ml of soy sauce, 100ml of water, and cover with a layer of cabbage.
7. Cover, and turn to low heat for 25 minutes after SAIC.
8, after decompression, open the lid, fragrant crispy pot.
9. Uncover the top layer of cabbage. The rich dishes are exposed.