The side dishes of pork tripe chicken hot pot can be matched according to your own preferences, such as potatoes, baby vegetables, cordyceps, Tricholoma matsutake, Flammulina velutipes, radish slices, lotus roots, bean sprouts and so on.

Pork belly chicken hot pot dish:

Ingredients: 750g of Sanhuang chicken, fresh pork tripe100g.

Ingredients: ginger slice 15g, Thai pepper 25g, garlic seed 20g, coriander 15g, Lycium barbarum 2g and Codonopsis pilosula 5g.

Accessories: salt 10g, carved wine 20g, pepper 5g, Le Jia chicken juice 10g, Haitian soy sauce 20g, sesame oil 10g.

Production method:

1, knead fresh pork belly with ginger onion and carved wine, rinse it with water, boil it again to remove fishy smell, press it in a pressure cooker for 8 minutes, and cut it into strips for later use;

2. Chop the Sanhuang chicken for later use;

3, Thai pepper cut rice, garlic cut rice, coriander cut powder, soy sauce sesame oil is divided into 4 small bowls for use;

When the pot is on fire, boil the water. After the water is boiled, put the pork belly strips and the three-yellow chicken strips into the water. When the surface turns white, take them out of the pot for later use. Add lard to the wok, ginger slices, stir-fry pork belly strips and three-yellow chicken strips, add broth, add salted chicken juice and bring to a boil. Serve it in four small bowls just like above.

Features: mild and nourishing, nourishing the stomach, fresh soup, tender meat, suitable for all ages.