Pork belly is a treasure of pigs, delicious and nutritious. There is also a premise that pork belly is delicious and nutritious, and this premise is that you have to master a trick. This trick is actually very simple, that is, never put salt in the pork belly before cooking, but put salt before cooking, otherwise the pork belly will shrink as hard as beef tendon. Here, I would also like to share with you a few ways to cook pork bellies. Before sharing these ways, I still want to remind you that we must clean up the white tissue on the pork bellies at home. Wash it with flour and salt 1-3 times each. If you are still worried about the fishy smell, you can wash it with white vinegar again, so that the pork belly will basically have no fishy smell.

Sanqi zhuduji

Ingredients:

Half a pig's belly, half a native chicken, appropriate amount of onion and ginger, appropriate amount of red dates, appropriate amount of medlar, appropriate amount of pepper, appropriate amount of pepper, appropriate amount of rice wine, appropriate amount of salt, appropriate amount of raw flour and appropriate amount of panax pseudo-ginseng.

Cooking steps:

1. Wash the chicken and cut it into pieces for later use.

2. Put chicken and ginger in a pot with cold water, add a little rice wine and continue to cook for two minutes, and then pick it up for later use.

3. After washing the pork belly, add salt and knead it repeatedly for three minutes, rinse it off, then put salt and knead it once, and then release the powder and knead it twice.

4. Put the pork belly, ginger slices and onion in the pot with cold water, boil it with strong fire, add rice wine, pepper and pepper, and continue to cook for 10 minutes, then take it out for later use.

5. Cut the pork belly and prepare all the ingredients.

6. Soak the red dates for ten minutes and wash them for later use.

7. Put the ginger, onion, pork tripe and chicken pieces into the pot in cold water, boil over high fire and stew over low heat.

8. After boiling water, add red dates and cook for 40 minutes.

9. Add panax pseudo-ginseng and cook for half an hour.

10. Finally, add the soaked Lycium barbarum and cook for five minutes.

1 1. Add salt to taste and nourish before cooking.

Tips for recipes: It takes some time to clean the pig's belly with a small fire in the stew process, and it takes some time to rub it with salt and raw flour twice to clean it and eat it safely.

Braised chicken soup with pork tripe

Ingredients: pork tripe 1 piece, native chicken 1 piece, Astragalus membranaceus 15g, Codonopsis pilosula 15g, Ginkgo biloba15, Yaozhu15, Lycium barbarum 25g, pepper/kloc. Wash the pork belly with proper amount of salt. Cooking steps: 1. When the pork belly is bought back, first wash off the slippery things on the smooth side with water, pour in proper amount of flour, and rub hard to make the pork belly no longer slippery and wash it thoroughly.

2. Wash the pig's belly in reverse. First, tear the white oily thing, then cut it off with a knife, then pour in flour for kneading and wash it twice.

3. Immediately, rub and clean 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 pig's belly.

6. Prepare ginkgo, shell, Codonopsis pilosula, Astragalus membranaceus and Yaozhu for later use.

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

8. The chicken is also ready, and the chicken head is removed and the chicken feet are reserved.

9. Put half of all the auxiliary materials in Figure 6 into the chicken's stomach, and half of the pepper particles into the chicken's stomach.

10. Then put the whole chicken into the pig's belly, and put the remaining pepper into the pig's belly.

1 1. Sew the pork belly with a barbecue bamboo stick.

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

13. Cover the pot. When the fire boils, increase the air pressure for 10 minute, and lower the fire pressure for 15 minute or so.

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. Pork belly and chicken soup can be started!

Recipe tip: 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.