1. Put the pork belly in a glass bowl, add raw flour and peanut oil, and pull out the dirty things by force, both inside and outside. Use some force!

2. Rinse it with a faucet after catching it, put it in a pot, add water that hasn't touched the pig's belly, add ginger slices, and boil it with white wine.

It is best to cook the pork belly outside the skin, then take it out and rinse it with cold water. Scrape off the white dirt with a knife. If there is fat in the pork belly, clean it with scissors.

4. Wash all the old drumsticks and pork bones, pat the old drumsticks and 5 Amomum with the back of a knife and put them into the pork belly.

5. When the casserole is boiling, add ginger, pork bone, old chicken with pork belly, Amomum villosum root and red dates and bring to a boil, and then reduce the fire for two hours.

6. Clip out the pork belly, cut it open, take out the old chicken legs and claws of Amomum villosum and put them back in the soup for another hour.

7. Cut the pork belly into pieces. When the soup is almost ready, put it in and cook it. Season with salt at this time and turn off the fire.

8. A pot of fragrant Amomum root soup with old chicken and pork belly is OK!

skill

Pork belly dipped in the soul is:

Garlic powder, chopped green onion (white one), fragrant soy sauce, oyster sauce, a little sugar. Stir-fry with peanut oil, then add seasoning and heat. If you like spicy food, put one or two millet diced spicy food behind it.