Seasoning: one spoonful of salt, 50ml of soy sauce, one spoonful of chicken essence, cinnamon 10g, 30ml of cooking wine, balsamic vinegar 150ml, 4 slices of fragrant leaves and 30g of sugar.
Production steps:
1. Prepare all the ingredients.
2. Rinse the ribs with water.
3. Peel lotus root and cut into thick slices, kelp, crispy tofu and Chinese cabbage.
4. Bring the sea into boiling water and cook for 3 minutes.
5. Add the ribs and pig's trotters and blanch them.
6. Put lotus root slices in the bottom of the inner container of the fire-free reboiler.
7. Then put a layer of kelp.
8. Put in a layer of ribs.
9. continue to put a layer of crispy tofu.
10. Put the trotters in.
1 1. Put another layer of kelp.
12. Finally, put a layer of Chinese cabbage.
13. Put onion and ginger seasoning on it.
14. Add cooking wine, boiled water, balsamic vinegar, soy sauce and white sugar, and cook for 15 minutes.
15. Then add salt.
16. Add chicken essence.
17. Put the inner pot into the outer pot, cover and stew for 2 hours.
18. It can also be left overnight, which is more delicious when it is cold.