2. Peel the lotus root and cut it into thick slices, and cut the kelp into diamond-shaped pieces

3. Cut the pickle pimple into slices, cut the pork belly with skin into pieces

4. Tear the Chinese cabbage into pieces by hand (sliced onion and ginger)

5. Spread a layer of Chinese cabbage leaves from the bottom of the pot. After a layer of crucian carp, pickled vegetable slices, lotus root slices, pork belly and kelp are evenly placed on the leaves of Chinese cabbage in turn, a layer of Chinese cabbage (or leftover materials can also be spread on it), in which onion, ginger slices and star anise are put on each layer in an appropriate amount, soy sauce, vinegar and white sugar are mixed in the same proportion, and one third of salt is added to make juice, and finally a little is sprinkled on it. If you use a pressure cooker, the time is shorter, about 4 minutes, which is also convenient, and the crispy fish is softer and rotten.

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