One is braised pork belly with whole chicken, also called pork belly wrapped chicken. It also has a very interesting and long name: Phoenix Rebirth. As a traditional Hakka dish in Guangdong Province, it is very popular in Meizhou, Heyuan, Huizhou and other places in Guangdong Province, and is a regular dish for banquets. The soup is milky white, has a fragrant medicinal taste, and the entrance is slightly spicy, which is a spicy pepper aroma.
Pepper is an essential medicinal material for making pot-bellied chicken.
First, the practice of wrapping chicken in pig's belly:
Prepare ingredients:
Ingredients: a fresh pig liver and a beautiful chicken, not too big.
Accessories: forty pieces of pepper, mashed. Lycium barbarum, Astragalus membranaceus, Ginkgo biloba and Stephania tetrandra.
1, rinse the running water inside and outside the pork belly first. Washing pork belly is the key link, which is a bit complicated. If the cleaning is not clean enough, the pig liver will smell, making the soup difficult to swallow and unsanitary.
2. Turn the pork belly upside down, wash away impurities and oil particles, add a tablespoon of salt, grab the pork belly, put it in a basin, and rinse it. Then add a few spoonfuls of raw flour or flour, grab it inside and outside, then rinse it with running water, and repeat this step two or three times. At this time, the pork belly is clean and odorless.
3. Slaughter the chicken and cut off the chicken feet and the chicken head. Pouring the mashed pepper and herbs except Lycium barbarum into the stomach of the chicken. The characteristic of this soup is fresh and spicy. Eating spicy food will be more exciting and delicious.
4. Carefully stuff the whole chicken into the opening of the pig's belly. Raw pork belly has good elasticity and can be stretched and packaged. Then sew the hole in the pig's stomach with thread and tie it with a toothpick.
5. put half a pot of water in the soup pot, put a few pieces of ginger at the bottom, and put the processed pork belly in. Boil over high heat until it boils, skim off the floating foam on it, turn to low heat, cover the lid and simmer for two hours. The fragrance will slowly float out and the room will be full of soup.
6. Turn off the fire and let it dry for a while. Take out the pork belly, cut the suture, cut it open and release the chicken inside. The weather is very hot. Watch your hands. Cut pork belly into long strips and chicken into pieces. If the chicken is soft, you can tear it by hand.
7. Put the chopped pork belly and chicken back into the soup, add Lycium barbarum, and then boil over high heat. Roll for a few minutes, season with salt and serve. What a delicious treat!
Second, another stew of pork belly chicken is a little simpler, and the ingredients used are the same as those of pork belly chicken. The method is as follows:
1. Clean pork tripe and chicken according to the first method, cut into large pieces, put them in a soup pot together with the medicinal materials, stew for two hours, and enjoy.
2. If the chicken is tender and you don't want to cook it too badly, you can add shredded pepper to the whole pig's stomach after cleaning it and put it in a pressure cooker and add water to boil it. Spray for ten minutes after venting, and turn off the fire.
3. After the pressure cooker is deflated, take out the pork belly, cut it into strips, pour it into the soup pot together with the soup, add the same chopped chicken and herbs and stew for another hour, and you can drink it, which can save a lot of time and is very suitable for ordinary families.
4. Chopped pork belly stew chicken is not as rich and authentic as pork belly stew chicken, but it is similar, delicious and attractive.