2. Wash the pork belly repeatedly with white vinegar and water, turn it inside out several times, and remove the grease on the surface. Then rub it repeatedly with salt and flour until there is no odor.
3. Add ginger and pepper into the pot, add pork belly after the water is boiled, blanch with clear water for two minutes, remove the fishy smell and take it out for use.
4. Cut the chicken into pieces, wash and drain, sprinkle with appropriate amount of white pepper (now mashed) and spread evenly.
5. Wrap the whole chicken with pepper, clove, Amomum villosum, dried tangerine peel and cinnamon, and tie the joints tightly with thick thread or toothpick.
6. Put Codonopsis pilosula, red dates and wrapped pork tripe together in a casserole, add cold water until the pork tripe is covered, and cook for 30 minutes on low heat for 1 hour. When the pork belly is soft and yellow, take it out, season it with soup, and take out the cooked pork belly and slice it for cooling.
7. Put the chopped pork belly and chicken into the pot, and at the same time pour the soup from the previous pot, remove the oil, add appropriate amount of white pepper, red dates and medlar, bring to a boil with high fire, and turn to low fire for feeding 15 minutes.