Ingredients: Pork belly, 1 half native chicken, auxiliary ingredients, Codonopsis pilosula, appropriate amount of white pepper, appropriate amount of yam, appropriate amount of red dates, appropriate amount of ginger, appropriate amount of salt

Steps

1. Put the pig Turn the belly over and rub it repeatedly with salt and cornstarch to clean away the mucus.

2. Cut the native chicken into pieces and prepare the ingredients.

3. Put the pork belly and ingredients into the pot, add water, bring to a boil, and simmer for an hour. The pepper needs to be cracked with a knife to get the flavor

4. Pick up the pork belly and slice it into slices.

5. Pick up the pork belly and slice it into slices.

6. Put the sliced ??pork belly into the pot together with the chicken, bring to a boil and simmer for another 20 minutes. Add salt to taste.

Pork belly stuffed with chicken, also known as pork belly stuffed with chicken hotpot, Phoenix reincarnation. It is a traditional Hakka dish in Guangdong Province. It is popular in eastern Guangdong such as Huizhou, Heyuan and Meizhou in Guangdong. A must-have soup before meals for banquets in the Hakka area of ??Guangdong. The soup is thick yet clear, with a rich medicinal flavor and peppery aroma.

Allusion

It is said that in the Qing Dynasty, Concubine Yifei had just given birth to a prince. Because Concubine Yifei had stomach problems and was weak after giving birth, Qianlong ordered the imperial kitchen to stew tonic for Concubine Yifei, but she ate it. I have no appetite for anything, and my body is getting thinner and thinner. The imperial doctors in the palace tried their best to make various expensive supplements for Concubine Yi, but to no avail. Qianlong summoned the imperial doctors and the imperial kitchen to pass on the decree that Concubine Yi's illness should be cured no matter what method was used. The imperial dining room thought that "medicine tonic is not as good as food tonic", so he improved the traditional folk method of eating chicken soup during confinement. He put the chicken into the pig's belly and added precious medicinal materials to stew the soup. After eating it, Yi Fei's appetite was really great. After a period of time, With time and proper diet, Yifei's stomach problem has been cured and her complexion is rosy, shiny and beautiful. This dish not only cures diseases and strengthens the body, but also has the effect of maintaining health. From then on, Emperor Qianlong called this dish "Phoenix Reincarnation", which is now the pork belly and chicken hot pot, and it has been widely spread among the people.

How to eat

First drink the original pork belly wrapped in chicken soup; then cut the pork belly wrapped in chicken into pieces and put it into the soup and continue to simmer for 5 to 10 minutes, then eat the pork belly And chicken, the pork belly is extremely refreshing, the chicken is tender and delicious, and the taste of the soup adds to the umami flavor of the chicken; then add dried vegetables, shiitake mushrooms and other dried vegetables to absorb the meat flavor, and the soup taste becomes sweet; finally add the meat Meat balls, fresh chicken, bamboo intestines and other meats, the soup becomes richer and more delicious.

How to do it

Pork belly wrapped with chicken hot pot is to wrap the raw chicken with raw pork belly, tie the two ends with water plants (or use toothpicks) and put it in the specially prepared soup. Cook it in a pot, then scrape the pork belly before eating, take out the cooked chicken and cut it into pieces, then put it back into the original soup and boil it before eating. This eating method adds an old fire cooking method to the raw hot pot method. You can save time and at the same time taste the fragrant and delicious chicken. You don't have to worry about the heat being difficult to control and the chicken becoming tough due to overheating.

Method 1

Ingredients preparation

Ingredients: 500 grams of adzuki beans, 200 grams of white sugar, 10 grams of chopped rape leaves, 1 water-frozen mushroom, 10 grams of cooking wine grams, 1.5 grams of refined salt, 1.5 grams of MSG, 15 grams of fine dry starch, 10 grams of water starch, 25 grams of white sesame seeds (roasted), 15 grams of green onion and ginger water.

Ingredients: 15g chili pepper (red, sharp, dry), 10g green onion, 10g ginger, 10g cooking wine, 5g vinegar, 5g white sugar, 3g MSG, 3g Sichuan peppercorns, peanut oil 30 grams, sesame oil 10 grams

Production steps

Wash the pork belly

1. Buy the pork belly and soak it in cold water for about 20 minutes. Remove impurities floating on the pork belly.

2. Use coarse salt and flour to smear the pork belly again, and rub it repeatedly. The flour can take away the dirt on the pork belly, and the particles of coarse salt also have this effect. After about two or three minutes, rinse with water.

3. Use white vinegar or rice vinegar to rub the pork belly for about three minutes. A clean piece of pork belly with no peculiar smell will appear in front of you.

4. Finally, boil the water in the pot, put the pork belly in and cook for about three minutes, remove it, and use a knife or scissors to scrape off the remaining white fat on the pork belly again.

Stuffed Pork Belly

1) Wash the pork belly, put it in a basin, add rice vinegar and refined salt and rub it repeatedly to remove the mucus, then cut off the fat inside and put it in Boil it in a pot of boiling water and take it out, scrape off the white skin on the surface, wash it again, take it out and drain it.

2) Remove the skin from the pork and cut into thin slices (or strips).

3) Grind cardamom, Amomum villosum, cloves, nuts, aniseed, cinnamon and Sichuan peppercorns into dough, then grind them into flour.

4) Put the pig skin into a pot of boiling water and blanch it for a while, take it out and scrape it clean, remove the fat and cut it into thin strips.

5) Place the sliced ??meat, spice noodles and shredded pork skin in a bowl, add refined salt, soy sauce, Shaoxing wine, pepper and sesame oil and mix well. Fill the pork belly with the mixed stuffing, and seal the mouth of the pork belly with a bamboo skewer.

6) Place the pot on the fire, add appropriate amount of water, green onions, ginger slices, refined salt, Shaoxing wine, and soy sauce to boil, skim off the foam, add stuffed pork belly, and change to Simmer over low heat (cover tightly) and cook for 3 to 4 hours. Remove and press with a heavy object until cool. When eating, cut into slices and put on a plate, brush the surface with sesame oil.

Cooking tips: When cooking stuffed pork belly, prick the pork belly with a fine needle to prevent it from bursting.