Pork belly chicken needs food, such as pork belly, chicken breast and ginger slices. Production steps 1. First of all, everyone handles the dishes well, change the knives of chicken and pork belly, cut the chicken into pieces of chicken breast and pork belly into strips. Cut some ginger slices for later use. Pork belly wrapped with chicken and ginger can make stewed chicken more delicious. We can soak the pig's small belly in water, put cold water in the pot and a little rice wine until the soup boils. After the water is boiled, everyone will also pick up the pig's small belly and put it aside. The meat is tender, the soup is fresh, the taste is delicious, the nutrition is rich and the recipe is simple.

3. Stir-fry pork suet. When the pork suet is almost cooked, take out the sediment and stir-fry the pork belly. Add some rice wine and stir fry twice. When the chicken breast is almost fried, press it down and stir-fry it twice. You must fry all the water in the chicken breast here, and then press the ginger slices down. The fried chicken breast can be drained after it loses color and there is no blood, and it can be drained until the chicken breast is wiped clean. 4. After the soup is boiled, remove the blood foam from the pot. After soaking, put the ingredients in the pot into the stone pot. Because the meat stewed in casserole is fragrant and white, we stewed this chicken breast in stone pot. Put the stone pot on the fire and bring it to a boil. Boil it with strong fire soup and simmer it with low fire.

5, slow stew for about an hour is enough, open the outer cover of the stone pot to smell the thick delicious. But I haven't finished eating yet, and I need to taste it. At this time, just put a little salt in the back, there is no need to put anything else in the back. After picking it up, sprinkle a little white pepper and a little coriander, and you can make an extremely delicious pork belly chicken. Tip: Be sure to clean the pig's stomach before cooking. If the pork belly is too dirty, it will become disgusting, including fat. At the same time, when the stone pot is slowly stewed in the back, everyone must keep it cooked and stew it on low fire to prevent the chicken breast from becoming tough because of too much.