Materials? : dried day lily cabbage kelp bone elbow lotus root tofu crucian carp onion ginger octagonal pepper cinnamon rice vinegar cooking wine soy sauce white sugar?

How to make a crispy pot?

The kelp is soaked and washed one day in advance, rolled into a loose roll and tied tightly with cotton thread. Prepare a large pot, first spread a layer of cabbage (to prevent the pot from burning), and then put on the elbow bone.

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Now you can enlarge the fish and put the elbow meat and crucian carp on it. In order to remove fishy smell, sprinkle onion, ginger, pepper (no more than 20 slices), star anise and cinnamon in the seasoning box, smooth it and then spread a layer of cabbage.

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Put Shanghai ribbon, day lily, fried tofu slices, lotus root slices, and sprinkle some peanuts at last. Finally, cover the cabbage leaves and cover the ingredients below.

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The proportion of ingredients is very important. The ratio of vinegar, cooking wine, soy sauce and sugar is 3:2: 1:0.5. I put three bowls of vinegar, two bowls of cooking wine, one bowl of soy sauce and half a bowl of sugar in a small bowl, stir them evenly, sprinkle them in the pot, cover the pot and simmer for 5 minutes.

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Five hours later, open the lid, and the crispy crispy pot will be out!

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skill

This dish has three main points:

1, the order of ingredients is very important, bones and fish must be below; ?

2, cabbage must be put more, because this dish does not add water, stewing for so long depends entirely on the moisture of cabbage; ?

3, the proportion of spices is the key, of course, according to personal taste, sweet and sour can be adjusted appropriately. ?