An old hen, a pig's belly, ginger, red dates and medlar.
Slice the ginger first, then cut off the lymph at the neck of the old hen, then cut off the chicken feet and toes, then put the chicken feet into the cleaned chicken belly, and then put the chicken head into the chicken belly for later use.
Then, handle the pork belly. First, add a proper amount of salt and white vinegar, knead the mucus in the pork belly by hand, then turn the pork belly over and clean it thoroughly, then scrape off a layer of yellow dirt on the pork belly surface with a knife, and then cut off the lard in the pork belly.
skill
The lard in the pork belly must be cleaned, otherwise the chicken soup cooked in the pork belly will smell fishy.
Then add flour and knead it evenly, let the flour absorb the mucus and dirt on the pig's belly, and then pour in the right amount of white vinegar and knead it for a while.
Then rinse the pork belly, put the old hen in the cleaned pork belly, sew the mouth of the pork belly with a bamboo stick, then put the pork belly chicken in a pot and blanch it, and add ginger slices and cooking wine to remove the fishy smell. After boiling, skim off the froth. After boiling, you will find that the pork belly will shrink and wrap the old hen tightly.
Then put the pork belly chicken into the pot, add 80% cold water, add ginger slices, simmer for an hour on low heat, and cook the pork belly chicken soup until it is white.
Then take out the streaky chicken, remove the bamboo stick, cut the streaky pork outside with a knife, slice the streaky pork, and cut the old hen into chicken pieces.
Then put the chicken pieces and belly slices back into the stew pot, add the original soup of roasted pork belly chicken, wash the red dates, cover the pot, and simmer for another 40 minutes.
Finally, add washed Lycium barbarum, two teaspoons of salt, a little pepper and a pot of steaming and nutritious chicken soup with pork belly.