1, raw materials: four Chinese cabbages, kelp (prepared) to buy thicker, three yuan enough, lotus root to buy four yuan, buy white lotus root. Three onions, three large pieces of ginger, pork belly about four Jin yuan, Spanish mackerel for fifteen yuan, tofu for four yuan, two pig's trotters (with hind hooves) chopped into small pieces (using skin is also ok), a bottle of yellow wine, a catty of sugar, and a little salt, soy sauce and vinegar.

2, preparation: wash the cabbage, peel off the big bunch outside and put it aside for use, cut the root and cut it into two and a half, and cut it into large pieces with a width of three fingers for use;

3. Wash and slice the lotus root, not too thick, and set aside.

4. Wash the kelp, put it on the chopping board and cut it into a square with three fingers square;

5. Pork belly and tofu are also cut into three-fingered squares as above.

6. The Spanish mackerel goes to the intestines, goes from head to tail, and is also chopped into three-finger long pieces;

7, onion, ginger peeled, washed and cut into inches, mainly to deodorize and taste. Pig's trotters are for freezing.

8, making: use an oil pan. Add 2 Jin of peanut oil, fry tofu first when the oil is hot, fry until golden, and take it out. After frying the Spanish mackerel pieces, fry them until golden, and take them out. Take a pressure cooker, and divide the bottom of the cooker into three soup spoons, with the bottom of the spoon facing up and placed in a triangular shape. First put a layer of cut cabbage, then put fish, meat, trotters tofu, kelp and lotus root, and sprinkle a lot of onions and ginger for compaction. Put another layer of cabbage on top and add two tablespoons of salt. Insert a circle of cabbage around the pot and add fish, meat, tofu, kelp and lotus root. Ridge the cabbage tightly and press the lid of a soup plate or pressure cooker on it.

9. Feeding: Measure out two cups of soy sauce, one cup of vinegar, and one cup of yellow wine with two cups of tea, and pour them into a large container. Add four or two sugars and mix well. Add it along the edge of the pot, move the pot to the fire and bring it to a boil. Soon there will be soup overflowing from the pot. Therefore, it is necessary to scoop out the soup with a spoon. When all the cabbages on the edge of the pot fall back to the pot and drop three fingers-remember that it must be three fingers, but the soup scooped out can be poured back into the pot. Cover the lid, and when the pot boils, it will start with a small fire. Look at the watch for 15 minutes. At this time, your room must be filled with the unique fragrance of crispy pot. Soy sauce is colored, salt, vinegar and sugar are flavored, and onions, ginger and wine are deodorized. Turn off the fire after fifteen minutes. When the gas in the pot is exhausted, the lid is opened, and the fragrant smell is on the face, and the crispy pot with crispy fish is ready. Pour the crispy pot into the basin and cool it, then put it in the freezer for a while, and the taste will be more beautiful. It tastes stronger when it comes back to the pot.