material
Pork tripe 1, native chicken 1, white pepper 10g, 250ml pure milk (Mengniu or Yili), 30g ginger, 5g medlar, 5 red dates, white vinegar 15ml, starch 10g, a little salt and a little chicken powder.
working methods
1. Wash the pork belly with running water, put it in a bowl, wash the pork belly twice with salt or white vinegar, and then rinse it with clear water.
2. Finally, add starch to scrub, and then rinse with clear water, so that the pork belly has no odor.
3. Blanch the washed pork belly in boiling water for 3 minutes.
fish
Cut into strips with a knife
6. Wash the chicken and cut it into small pieces.
7. Blanch in boiling water for 3 minutes, remove and rinse with water.
8. Put the chopped pork belly into a pressure cooker, add enough water, add ginger slices and pepper granules (pepper granules can be crushed to make the taste more fragrant), and turn to medium heat to continue cooking for 5 or 10 minutes after the fire is boiled.
9. Pour the pork belly cooked in the pressure cooker into the casserole, add the chicken (if the soup is not enough at this time, you can add some water at this time), open the fire to boil, and then turn to low heat to cook for about 10 minutes.
10. Pour a box of milk and bring it to a boil.
1 1. Finally, add salt and chicken powder to taste and turn off the heat.