Stewed with pork belly can make white and thick chicken soup. Specific practices are as follows:

Prepare materials

Pork tripe: 1, whole chicken: 1, white pepper: 50g, ginger: right amount, medlar: right amount, salt: right amount.

1. Clean the chicken body from which the head and feet are removed, put it in a pot with cold water, skim the floating foam after the water boils, and rinse the impurities on the surface with hot water;

2. Mash the white pepper, put it into a gauze bag and stuff it into the chicken belly;

3, pork belly should be washed in advance, one end near the tip of the belly should be tied tightly with a thread, then the whole chicken should be stuffed into the pork belly, and ginger slices should be added at the same time, and then the other end of the pork belly should be sealed;

4. Before the pork belly is stewed in the pot, take two pairs of clean chopsticks in advance to make a "well" in the pot, and then put it in the pork belly, so it is not easy to stick to the pot;

5, then add ginger slices, water injection, and never have a pork belly. After the water is boiled with high fire, boil it for another two or three minutes, and skim off the floating foam. Then cover the pot and simmer for two hours;

6. Turn off the fire, take out the pork belly, cut it until it is not hot, take out the whole chicken, then cut the pork belly into thin strips and cut the whole chicken into pieces;

7. Put the pork belly and chicken back into the pot, re-ignite and boil, sprinkle with a handful of medlar, simmer a little, and you can serve the soup.