For making pork belly soup, corn, carrots, pork belly, pork bones, lean meat, ginger slices, and white peppercorns.

The so-called pork belly soup uses pork belly as the main ingredient, and then various auxiliary materials and condiments can be added on the basis of ordinary pork belly soup to make pork belly soup with different flavors, such as pepper Pork tripe soup with pickles, cuttlefish and pork tripe soup, pork tripe soup with ginkgo and yuba, pork tripe soup with lotus seeds, pork tripe soup with gorgon seeds, stewed pork tripe soup, pork tripe soup with chamomile, etc. There are various styles, and the nourishing effect is very good.

Method: Wash the pork belly, cut the corn into sections, peel and cut the carrots, crush the white pepper, drain the blood from the pork bones and lean meat, put all the ingredients except the corn and carrots into the pork belly, Bring to a boil over high heat, remove the foam, and turn to low heat for 2 hours until the pork belly is cooked. Remove the pork belly, cut into thick strips, add corn and carrots and continue to simmer for half an hour. Add salt to taste before drinking.

How to make pork belly wrapped in chicken pot: The pork belly has a lot of mucus, so it is best to blanch it in a hot pot, then wash it with fine salt and starch, and finally marinate it with white vinegar to remove the smell; First use hot water to remove the blood from the chicken and then wash it with clean water. Slowly stuff the washed chicken into the pork belly, crush the white peppercorns and rub it on the inside of the pork belly, soak the nostoc and stuff it into the chicken's belly, and add shredded ginger;

Use a needle and thread to sew all the openings of the pork belly. The denser the needle and thread, the better, to prevent the chicken juice essence in the pork belly from leaking out. Prepare a large casserole, add water to boil, add ginger slices and crushed white pepper; When you smell the white pepper, slowly put the chicken wrapped in the pork belly into the pot together; simmer over low heat, turning the pork belly from time to time to prevent the outer wall of the pork belly from sticking to the bottom of the pot and burning.

First simmer on low heat for two hours, then turn off the heat and wait for three hours. The casserole has a better ability to retain heat and can slowly soften the pork belly and chicken. When it is time to eat, cook over medium heat. Simmer for one hour.