Electric pressure cooker

Electric pressure cooker

Introduction:

"Crisp pot is a traditional seasonal and festival dish. It is said that it was founded by a woman named Su Xiaomei in Yanshen town in the early Qing Dynasty, so the dish was named "Su pot". As a result, more vinegar was used in the dishes, which was characterized by crispy meat, fish and bone spines. I feel like I haven't made a crispy pan for a long time. I want to eat it when I think about it. Try to use electric pressure cooker to make a crispy pot. It looks good after it's done. The crispy fish bone will be broken when you eat it in your mouth, and the taste is also very good. "

Production steps:

Step 1: wash hairtail and remove viscera.

Step 2: a piece of tofu.

Step 3: cut into slices.

Step 4: put it in the oil pan and fry until golden.

Step 5: put it out for use.

Step 6: wash the lotus root and peel it.

Step 7: cut into small pieces.

Step 8: soak kelp, wash and roll it up.

Step 9: wash the ribs and blanch them in a pan.

Step 10: first put the ribs into the bottom of the pressure cooker.

Step 11: add lotus root.

Step 12: add kelp.

Step 13: add tofu and fish.

Step 14: add tofu again.

Step 15: add scallion and ginger slices and cover with cabbage.

Step 16: cooking wine, soy sauce, soy sauce, vinegar, salt, sugar, water into juice.

Step 17: pour into the pan.

Step 18: cover, press the meat spareribs key, timing 1 hour 20 minutes.

Step 19: make a crispy pan.

Step 20: put it in a clean basin and take it as you like.

Step 21: cut into slices and serve.

Materials required:

Hairtail: 4

Tofu: 600g

Lotus root: 2 knots

Kelp: 300g

Ribs: 700g

Scallion: 50g

Ginger: 20g

Cabbages: 3 pieces

Cooking wine: 100g

Sugar: 150g

Veteran: 100g

Soy sauce: 100g

Vinegar: 300g

Salt: 2G

Water: 150g

Precautions: 1. Kelp must be soaked and washed one day in advance. 2. Blanch the spareribs in hot water and wash with water.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: sweet and sour