Handle ingredients. A little Sanhuang chicken hollowed out the dirt and internal organs from the bottom, washed them repeatedly with clear water for 3-4 times, and then dried the water. Put a few slices of onion, ginger and fragrant leaves in the chicken's stomach. Sanhuang chicken is more tender than ordinary chicken, with thin skin and less oil, which is the best choice of ingredients.
Chop 300 grams of trotters into small pieces, and cut 300 grams of pork belly into thick slices. Put water in the pot and cook with cooking wine for 10 minutes. After the pork turns white, skim off the foam and take out the water. Cooking wine is to remove the fishy smell, so it should be cooked with the lid open to let the fishy smell evaporate.
Place the ingredients. A large piece of ginger is cut into 3 mm thick slices and evenly placed at the bottom of the saucepan. Then put pig's trotters and pork belly, and finally put Sanhuang chicken on it.
Mixed juice. Heat a pot, add pepper, star anise, tsaoko and onion, stir-fry until slightly burnt, then add 50g of rock sugar and 30g of white sugar, stir-fry until the sugar turns brown, then pour in 1 spoon of oyster sauce, 2 spoons of soy sauce, 3 spoons of rice wine, 1 can of beer and a little salt, and bring to a boil.
Stewed Sanhuang chicken. Pour the sauce into a saucepan, immerse two-thirds of the ingredients and simmer for 2 hours.
After an hour, you have to open the lid and pour the soup on the side repeatedly on the Sanhuang chicken to make its meat even and tasty. Because the chicken is very soft after stewing, it is not easy to turn over, otherwise it will become rotten and scattered.
When the soup becomes thick, dip it in and taste it. If it's weak, add a little salt.
Finally, the juice is collected from the fire, and the juice is evenly wrapped on the ingredients and becomes shiny and attractive, so you can turn off the fire.
The fat of pork belly and pig's trotters is completely integrated into soup and chicken, which tastes delicious. Put the pig's trotters and Sanhuang chicken in two plates respectively, and pour out the soup left in the pot, which will become two hard dishes in one second. Entertaining guests is the most honorable.