Crispy pot belongs to Lu cuisine, features: millet rot, sweet and sour salty compound taste, in Zibo, Shandong, Jinan, the hotel has this dish, in the past Spring Festival, every household themselves at home to make a crispy pot. Making a puff pastry pot is long, very troublesome, now the family rarely does it, using a pressure cooker to make a puff pastry, is a shortcut, I have done it several times, the effect is good, the production method is recommended to everyone.
1. Place star anise, peppercorns, cinnamon, fragrant leaves, green onion, ginger slices, pork with skin, fried mackerel, lotus strips, kelp rolls, fried tofu, bubble peanuts and rice in the pot, arrange the pot in layers in order, and finally cover with Chinese cabbage leaves.
2. 5 liters of electric pressure cooker, put 200 ml of soy sauce, 200 ml of vinegar, 200 ml of sugar, 100 ml of cooking wine, mix the edible oil in an appropriate amount, and pour on the cabbage.
Third, the electric pressure cooker timing 55 minutes, when the safety bar falls after the lid open, taste the taste, with soy sauce, sugar or vinegar to adjust the acid, sweet, salty, add sesame oil 50 ml, cover open for 5 minutes, keep warm and simmer for 1 to 2 hours, you can open the lid, out of the pot, hot to eat cold can be.
note:
1, can not put pork, cold eating, there will be no solidified white lard.
2, the fish can not be fried, with a white line wrapped around the fish, in order to prevent the fish from breaking.
