1, pork belly with skin, cut into inches; Pig's trotters, split; Chicken, chop an inch square; (You can also add inch square beef and pork ribs). Put it into a cold water pot and heat it until it bleeds. Set aside.

2, good paste tofu, cut into three-point thick slices; Cut the fish (choose the variety with thick meat and few thorns) into inches.

3, above the oil pan, fry until golden brown, remove and set aside.

4. Cut the raised kelp into two fingers; Lotus root, cut into three-point thick slices; Cut the Chinese cabbage into inches and set aside.

5. Cut the green onion into large sections, pat the ginger, pack the pepper and star anise, and use salt, sugar, cooking wine and vinegar.

6, a big casserole. Spread the pork ribs on the bottom floor to prevent the pot from being burnt, and then put the prepared raw materials into the pot in layers, paying attention not to be too thick on each layer. The onion and ginger packets can be placed a little lower. When the pot is placed two inches away from the pot edge, surround the pot edge with Chinese cabbage (vertically, one piece is pressed like a lotus flower), make the pot taller, continue to fill the raw materials, and finally make the raw materials three or four inches higher than the pot edge, and add salt, sugar, cooking wine and vinegar into the pot. If there are too few cabbages, you can add a little water to prevent the pot from burning. Close the cabbage leaves and press them with a pot cover.

7, slow fire, slowly "crisp", generally about 12 hours. In the meantime, be careful not to boil the soup in the pot. You can scoop out the soup from the side until it is not boiled and then add it from the top. When the raw materials in the pot gradually sink below the edge of the pot, the cabbage at the top also turns brown, and it is cooked.

If my answer is helpful to you, remember to light it up and adopt it. Thank you!