How to make crispy pot

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  1. Peel and wash the lotus root, wash and roll the kelp into a roll, and fix it with toothpicks.Roll the tofu skin into a roll and fix it with toothpicks to prevent it from falling apart.Open

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  2.Wash the skinned pork belly, remove the internal organs of the Spanish mackerel, clean it, and cut it into pieces for later use.

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  3.Use a pressure cooker to make it, put the meat and lotus root on the bottom of the pressure cooker, sprinkle with green onion and ginger

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  4.Sprinkle a handful of peanuts

• 5.Put the mackerel pieces on top, add onion and ginger slices, and a few peppercorns
• 6.Put the kelp rolls and tofu skin rolls on top, sprinkle a handful of peanuts, put onion and ginger slices, and a few peppercorns
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  7. Take a large bowl, add 30 grams of light soy sauce, 10 grams of dark soy sauce, 130 grams of rice vinegar, two spoons of sugar, two Add a spoon of salt, a spoon of pepper, half a spoon of chicken essence, a red pepper, and 120 grams of red wine to make a sauce.

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  8.Spread this bowl of sauce evenly into the pot

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  9.Cover with two cabbage leaves

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  10.Cover the lid and use the pressure cooker for 30 minutes.When the time is up, do not lift the lid yet and simmer for an hour or more.
  Open the lid and the house is filled with fragrance.

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  11.Open the cabbage leaves above to reveal their true colors



12.It is best to let the crispy pot cool down.It is best eaten with aspic jelly.When eating, put the lotus root and beans Cut the skin rolls and kelp rolls into slices, slice the meat, and put them on the plate.