You don’t need to add water to make the crispy pot. All the ingredients in the pot are stewed with the cabbage soup, so that the taste is authentic. The best time to eat is when the crispy pot has completely cooled down and the soup has frozen. Method 2: Make a large pot. Place the first layer of cabbage on the bottom of the pot. Cut the second layer of pork skin into inch wide, roll it up in kelp, place it on top of the cabbage, and stuff the green onion and ginger in the middle of the pot. On the third layer, scatter the lotus root slices on the kelp; on the fourth layer, place the Spanish mackerel segments; on the fifth layer, place the pork bones and trotters. 3. Adjust the soup: slightly more salt, brown sugar and salt, one-third bottle of vinegar, about the same amount of soy sauce, cooking wine and vinegar, and a large basin of water and mix thoroughly. Adjust the salty, sweet and sour taste according to your own taste. 4. Pour the soup into the pot, and the sides of the pot must be separated with cabbage, otherwise the ingredients will stick to the pot; put the pot on the fire, first cook over high heat for about 40 to 50 minutes, then cook over medium heat for about 1 hour, and then Simmer over low heat for about seven or eight hours and it's done. The ingredients required for crispy pot fish are: kelp, lotus root, mackerel, pig's trotters, onion and ginger, pork skin, pork belly, cabbage, pork spine, frozen tofu. The main seasonings used are: brown sugar, vinegar, soy sauce, cooking wine, salt, Clear water.