[Ingredients] Pork belly 1 piece, half a chicken, 6 slices of ginger, 10 pepper, green onion 1 root, salt, 2g of medlar, 3g of cooking wine (boiled water) and 3g of ginger 1 piece (boiled water).

[Practice] Wash pork belly and chicken (cooking wine, flour, vinegar and salt are used when washing pork belly)

2. Put the chicken into the pork belly, add the green onions and ginger slices, blanch them, then pick them up and rinse them with cold water.

3. Put six slices of ginger and 10 slices of pepper into the cooked pork belly chicken, put a pot of water, and cook with the pork belly chicken on an enlarged fire.

4. Put a section of green onion into water, simmer for half an hour on high fire, turn to low fire for 2 hours, and add appropriate amount of salt.

5. After two and a half hours, put the chopsticks in the pork belly, which is easy to puncture, and take out the pork belly chicken.

6. Shred pork belly, cut chicken into pieces, put it in a soup pot and cook for 10 minute, add a little medlar, and take it out of the pot.

[Recipe Tips] Add salt to the pork belly chicken until it suits you.