Authentic practice of crispy rice

Pork belly with skin 600g

A roll of kelp

Two small rolls of tofu skin

Ou liangjie

Bayu alley

Red wine 120g

Two handfuls of peanuts

Two Chinese cabbage leaves

Two spoonfuls of salt

Two spoons of sugar

A spoonful of pepper

Half a spoonful of chicken essence

Sichuan pepper

Appropriate amount of onion and ginger slices

A red pepper

30 grams of soy sauce

Soy sauce 10g

Rice vinegar 130g

Methods/steps

1

Peel and wash the lotus root, wash the kelp, roll it into a roll and fix it with a toothpick. The rolled tofu skin is also fixed with toothpicks to prevent the roll from spreading.

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2

Wash the pork belly, gut the Spanish mackerel and cut into pieces for later use.

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three

In a pressure cooker, put the meat and lotus root at the bottom of the pressure cooker and sprinkle with onion and ginger.

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four

Sprinkle a handful of peanuts on it.

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five

Then spread the squid pieces, put the onion and ginger slices, and put some pepper particles.

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six

Then put kelp rolls and bean skin rolls, sprinkle a handful of peanuts, put onion and ginger slices, and a few peppers.

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seven

Take a large bowl, add 30g of light soy sauce, 0g of light soy sauce 10g, rice vinegar 130g, two spoonfuls of sugar, two spoonfuls of salt, one spoonful of pepper, half a spoonful of chicken essence, one red pepper and red wine 120g to make a flavor juice.

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eight

Sprinkle this bowl of juice evenly into the pot.

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nine

Cover with two Chinese cabbage leaves.

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10

Cover the pot and press in the pressure cooker for 30 minutes. Time is up, don't lift the lid yet, and stew for another hour or more. ? Open the lid, the room is full of fragrance.

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1 1

Open the cabbage leaves above to reveal their true colors.

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12

It is best to cool the crispy pot and eat it with aspic. When eating, cut the lotus root, bean skin roll and kelp roll into pieces, slice the meat and put it on the table.