ingredients

one pork tripe

4g of ribs

half a chicken

appropriate amount of codonopsis pilosula

appropriate amount of radix astragali

appropriate amount of angelica sinensis

appropriate amount of Lycium barbarum

appropriate amount of salt

Steps:

1. Wash the medicinal materials for later use.

6, out of the pot!

7. Serve the bowl.

the method of making chicken soup with pork tripe

ingredients

pork tripe

chicken

astragalus root 15g

codonopsis pilosula 15g

gingko 15g

Yao Zhu 15g

Lycium barbarum 25g

pepper 15g

pepper. 1. When buying pork bellies, first rinse off the slippery things on the smooth side with water, pour in a proper amount of flour, and rub hard to make the pork bellies no longer slippery and wash them thoroughly.

2. Wash the pork belly in reverse. First of all, tear the white oily thing off if you can, then cut it off with a knife, then knead it with flour and wash it twice.

3. Immediately, wash both sides of the pork belly with proper amount of salt.

4. Wash the pork belly slowly, and then rinse it with clear water several times.

5. This is a clean pork belly.

6. prepare ginkgo, shell, dangshen, astragalus and yaozhu for later use.

7. In addition, prepare pepper, pepper and wolfberry.

8, the chicken is also ready, remove the chicken head and chicken feet for later use.

9. Half of all the auxiliary materials in Figure 6 are stuffed into the chicken's stomach, and half of the pepper particles are also placed in the chicken's stomach.

1. Put the whole chicken into the pig's belly again, and put the remaining pepper into the pig's belly.

11. Sew up the pork belly with a barbecued bamboo stick.

12. Pour an appropriate amount of water into the pressure cooker, and put the prepared pork belly into the pot, and then pour the remaining ingredients in Figure 6 into the water.

13. Cover the pot, bring the fire to a boil and keep the air pressure for 1 minutes, and keep the pressure on low fire for about 15 minutes.

14. When you smell the extraordinary fragrance, you can turn off the fire and exhaust, open the pot cover, take out the pork belly and let it cool.

15. Cut the pork belly, take out the native chicken, carefully put it back into the soup, leave the pork belly, cut it into pieces, and pour it back into the chicken soup.

16. Bring all the ingredients to a boil for a while. If the pepper flavor is not enough, you can add pepper to continue cooking. Finally, add a proper amount of salt and medlar to cook for a while, then turn off the heat and take out the pot.

17. Serve the bowl.

Tips

This method, also called pork belly wrapped chicken, is a bit complicated, but the chicken is very tender, and the pressing time is not too long, and the pork belly is too rotten and chewy. Pork belly can also be taken out and stir-fried without pouring it back into the soup. After deflation, the pork belly is boiled in soup, and the action is light, with the help of tools such as spatula.