Practice of pork belly chicken: 1, firstly, clean the pork belly. First, cut the pork belly with scissors. There is a lot of very dirty mucus in the pork belly. Put the cut pork belly into a big plate, add 2 handfuls of flour, 1 tablespoons of salt and 20g of high-alcohol liquor, and rub it with both hands for 2-3 minutes. Adding salt can remove the mucus well. Rub it for 3 minutes, then clean it with clear water, clean all the flour and mucus, and then use scissors to clean up the pig's fat in the pig's belly, because these pig's fat is fishy, so it must be cleaned up.
2. Add water to the pot, put the prepared pork belly into the pot with cold water, then boil the water with strong fire, remove it as soon as the water boils, and then take a shower with cold water. After the shower, you can scrape off the yellow coat inside the pork belly with a knife. If this yellow coat is not scraped clean, it will be bitter, so it must be cleaned, scraped clean and then rinsed with clear water. Then boil the water again, add three slices of ginger, and then boil the water with high fire. After the water boils, put it into the cleaned pork belly and blanch it for the second time. The first blanching is to better remove the yellow clothes, and the second blanching is to shape the pork belly. It takes about 5 minutes to take out the pork belly, and the soup in the pot continues to be heated for use.
3. Take out the pork belly and control the water, then change the knife and cut it into strips about 2 cm wide. At this time, by the way, cut half a chicken and put it aside for use. It is best to choose a native chicken that has been raised for about 250 days. This kind of native chicken is neither tender nor firewood, and the taste after cooking is the best. Prepare 1 small Put the white pepper into a bowl, and then crush the white pepper for later use. The white pepper can remove the fishy smell and increase the fragrance, and it can also warm the stomach. You can put a little more if you like.
4. Take a larger casserole, add a little peanut oil after a big fire, add 5 slices of ginger and chopped white pepper after the oil is hot, and stir-fry until you can smell the strong smell of white pepper. Pour the cut pork belly into the casserole, stir-fry the pork belly for about 2 minutes, then pour 20 grams of cooking wine to remove the fishy smell and enhance the fragrance. After stir-frying, pour the water that has just cooked the pork belly into the casserole. Then bring the prepared10g codonopsis pilosula, 5 red dates and 5 pieces of Polygonatum odoratum to the boil, and then cover it with low heat for 60 minutes.
5. After 60 minutes, the soup is very milky white. At this time, you can put the cut chicken pieces into the pot. After the soup is boiled by fire, a small amount of floating foam will appear. Clean it with a spoon in time, then cover it and simmer for 10 minutes. /kloc-after 0/0 minutes, put the medlar into the pot and add appropriate amount of salt for seasoning, so that a pot of fragrant and nourishing pork belly chicken is ready.
6, you can also prepare a dip, dip the pork belly and chicken in the dip to eat, which is unique, as long as you use a small amount of minced garlic, minced millet pepper, chopped green onion and chopped coriander with a small amount of soy sauce and stir evenly, a simple and classic dip will be done.
There are no complicated steps, just patience with food, thick white soup, fresh and fragrant pork belly, and fresh and fragrant chicken. This is definitely an excellent dish for keeping healthy in winter!