Pork belly: nourishing, invigorating spleen and stomach, rich in protein.

Composition:

Pork tripe 1

Chicken 1

Water 1L

Pepper 10g

Proper amount of salt

Recipe practice:

1. Wash the pig's stomach and chicken.

2. First tie the two small mouths of the pork belly with white rope, put the whole chicken into the pork belly from the big mouth of the pork belly, pour in pepper (or mash), and then tie the big mouth of the pork belly tightly.

3. Put the whole streaky chicken into a casserole, add water, bring it to a boil with high fire, and turn off the fire for 2 hours. Turn the chicken in the middle once.

4. After turning off the fire, take out the stewed pork belly chicken, cut a small mouth to let the soup flow out, throw away the rope, cut it into pieces when it is cold (or directly tear the chicken into pieces), pour the soup, pork belly slices and chicken bones back into the soup pot, add salt and cook it, and season it.