2. Cut the ground chicken into pieces and prepare the ingredients.
3. Pork belly and ingredients in a pot, add water to boil, simmer for an hour. One of the peppers to use a knife to crack to get the flavor
4. Pork belly fished out, sliced.
5. Fish up the pork belly and slice it.
6. Sliced pork belly in the chicken together into the pot, boil and then simmer for twenty minutes, add salt to taste is good.
Pork belly wrapped chicken, also known as pork belly wrapped chicken hot pot, Phoenix cast. It is a traditional Hakka dish in Guangdong Province. Popular in Guangdong Huizhou, Heyuan, Meizhou and other areas of eastern Guangdong. Hakka region of Guangdong wine banquet must be used before the meal soup, soup in the thick with clear, with a strong flavor of herbs and pepper aroma.
Allusion
Legend has it that in the Qing Dynasty, Yifei had just given birth to a prince, because Yifei had a stomach problem and was weak after giving birth, Qianlong instructed the Imperial Catering House to stew tonic to Yifei to eat, but she had no appetite for anything, and the phoenix body was getting thinner and thinner. Palace doctors try to do all sorts of expensive tonic to Yi Fei eat, or to no avail. Qianlong summoned the Imperial Doctor and the Imperial Catering House, the decree passed down, no matter how to use any method, to cure Yi Fei's disease. The Imperial Catering Room thought of "medicine is not as good as food" approach, so the folk tradition of menstruation to eat chicken soup to improve the practice, the chicken into the pig's belly with precious herbs stew, Yifei ate really appetite, after a period of time dietary regimen, Yifei's stomach has been cured and the complexion of the skin is also rosy and glossy, beautiful and moving people. This dish is not only sick and strong body, but also has the effect of health care, from this Qianlong called this dish "Phoenix reborn", is now the pork belly chicken hot pot, will be widely circulated in the folklore from now on.
Eating method
First of all, drink the original flavor of the pork belly package chicken soup; then the pork belly package chicken chopped pieces into the soup continue to boil for 5 to 10 minutes, eat pork belly and chicken, pork belly exceptionally refreshing, chicken tender and delicious, the taste of the soup added chicken flavor; then put dried vegetables, mushrooms and other dried mixed vegetables, absorb the meat flavor, the taste of the soup has become sweet; and finally add the meatballs, fresh chicken, bamboo intestines and other meat, the soup more and more thick. meat, the soup becomes more and more rich and delicious.
Practice
Pork belly chicken hot pot is to use raw pork belly to the raw chicken wrapped in watercress (or with toothpicks) to tie up the two good head into the specially formulated soup cooked, before eating and then scrape open the pork belly, take out the cooked chicken together with the chopping pieces, put back to the original pot soup in the hot and then eat, this food is to make the raw rolling method of food hot pot more than one of the old fire eating method, saving time at the same time you can taste the aroma of the thick, delicious and delicious chicken, without the need for the chicken to be cooked, and then eat it. The delicious chicken, do not have to worry about the fire is difficult to control and chicken overcooked toughened.
Practice 1
Ingredients
Materials: 500 grams of adzuki beans, 200 grams of sugar, 10 grams of minced rape leaves, 1 mushroom, 10 grams of cooking wine, 1.5 grams of salt, 1.5 grams of monosodium glutamate (MSG), 15 grams of fine dry starch, 10 grams of starch, 25 grams of white sesame seeds (roasted), 15 grams of green onion and ginger water.
Ingredients: chili pepper (red, sharp, dry) 15 grams, 10 grams of green onion, 10 grams of ginger, 10 grams of cooking wine, 5 grams of vinegar, 5 grams of sugar, 3 grams of monosodium glutamate, 3 grams of peppercorns, 30 grams of peanut oil, 10 grams of sesame oil
Making Steps
Washing Pork Belly
1. Buy back the pork belly, soak it first in cold water for about 20 minutes, the purpose of which is to remove the floating in the pork belly The purpose is to remove the impurities floating on the pork belly.
2. Coarse salt and flour again coated with pork belly, repeated rubbing, flour can play a role in taking away the spoils of pork belly above the role of coarse salt particles also have this role. About two or three minutes later, rinse and wash.
3. With white vinegar or rice vinegar and then rub the pork belly for about three minutes, the basic piece of clean and odorless pork belly is presented in front of you.
4. Finally, boil water in the pot, put the pork belly to cook for about three minutes to fish up, with a knife or scissors to scrape off the pork belly again on the residual white fat.
Stuffed pork belly
1) pork belly washed, put in a basin, add rice vinegar, salt and rub repeatedly, remove the mucus, and then cut off the fat inside, into the pot of boiling water to blanch for a while to fish out, scrape the surface of the white skin, and then washed, fished out of the drain.
2)Pork pick off the skin, cut thin slices (or cut strips).
3)Cardamom, nutmeg, cloves, meat berries, daikon, cinnamon, pepper are crushed into noodles, and then over Luo.
4)Pork rinds into a pot of boiling water blanch a little, fish out and scrape clean, remove fat, cut thin wire.
5) will cut the meat, spice noodles and pork skin shredded in a pot, add salt, soy sauce, wine, pepper, sesame oil and mix well. Mixed stuffing filled with pork belly, with a bamboo skewer will be the mouth of the pork belly don't.
6) cooking pot on the fire, add the right amount of water, scallions, ginger, salt, soy sauce, soy sauce after boiling, skimmed off the foam, down into the stuffed pork belly, change to a small fire slow cooking (cover tightly covered), cook 3 ~ 4 hours is cooked. Fish out and press with a heavy object to cool. When eating, slice and plate, brush the surface with sesame oil.
Cooking tips: When cooking stuffed pork belly, use a fine needle to stab the belly to prevent it from bursting.