Ingredients: tofu, pork bone, crucian carp and cabbage.
Accessories: salt15g, cooking wine 30g, soy sauce120g, sugar150g and aged vinegar 450g.
1, first deal with all kinds of side dishes, choose relatively tough north tofu, cut it into large pieces with a thickness of about 2 cm, heat the vegetable oil to 120 degrees, add the sliced tofu along the side of the pot, fry it until it is light golden yellow, and take it out to control the oil.
2. Wash the pig bones and chop them into large pieces.
3. Rinse the fresh crucian carp after descaling, gilling and eviscerating, and put an oblique flower knife on the surface to facilitate the taste. After drying the surface moisture, put it into an oil pan at 200 degrees and 70% hot oil temperature, and fry until the surface is light yellow and crisp. The standard Jinan crispy crucian carp is not fried, please choose according to your personal preference.
4. Wash the fresh kelp, roll it into a roll and tie it tightly with cotton thread.
5, choose fresh nine-hole lotus root, which tastes crisp, cut off the epidermis and cut it in the middle for later use.
6, cut onion, ginger, garlic, star anise, cinnamon, fragrant leaves washed.
7, can't choose iron pot, should choose a big stainless steel pot, the bottom pad a bamboo grate paste pot, put into the pig bone, crucian carp, onion ginger garlic, star anise, cinnamon, fragrant leaves, fried tofu, lotus root, kelp roll in turn.
8. Add salt15g, cooking wine 30g, soy sauce120g, sugar150g, aged vinegar 450g, clear soup (water)1000g, and cover the surface with cabbage leaves.
9. Move the stainless steel pot to the fire, turn it into a small fire after the fire is turned on, and cover it for 8- 12 hours. As long as it is turned into a small fire and cover it, it will not dry up the water and paste the pot. Pay more attention to the observation in the middle. Put the crispy pot in a cold room, and after it is completely cooled, cut the kelp roll into round rolls, fry the tofu slices and cut the lotus root into semicircular slices.