the main ingredient is pork tripe, 1 chicken and half an auxiliary ingredient is codonopsis pilosula, right amount of white pepper, right amount of yam, right amount of red dates, right amount of ginger and right amount of salt
Step
1. Turn the pork tripe upside down and rub it repeatedly with salt and raw flour to clean its mucus.
2. Cut the chicken into pieces and prepare the ingredients.
3. Put the pork belly and ingredients into the pot, add water to boil, and simmer for one hour. Among them, pepper can taste only by fracturing with a knife
4. Pick up the pork belly and slice it.
5. Pick up the pork belly and slice it.
6. Put the sliced pork belly into the pot together with the chicken, boil it, simmer for 2 minutes, and season with salt.
Pork-bellied chicken, also known as pork-bellied chicken hot pot and phoenix reincarnation. It is a traditional Hakka dish in Guangdong Province. It is popular in Huizhou, Heyuan and Meizhou in Guangdong. Pre-meal soup, which is necessary for banquets in Hakka areas of Guangdong Province, is thick and clear, and has a strong medicinal flavor and pepper aroma.
Allusions
According to legend, in the Qing Dynasty, Yi Fei had just given birth to a prince. Because Yi Fei had stomach trouble and was weak after delivery, Qianlong ordered the imperial kitchen to stew tonics for Yi Fei, but she had no appetite for anything, and her body became thinner and thinner. The imperial doctor in the palace tried his best to make all kinds of precious supplements for Yi Fei, but it didn't help. Qianlong summoned the imperial doctor and the imperial kitchen to pass on the will, and no matter what method is used, Yi Fei's illness will be cured. The imperial kitchen thought of the method that "medicine is better than food", so it improved the traditional folk practice of eating chicken soup in confinement, put the chicken in the pig's belly and stewed the soup with precious medicinal materials. After eating it, Yi Fei really had a big appetite. After a period of diet conditioning, Yi Fei's stomach trouble has healed and her skin color is ruddy and shiny, beautiful and moving. This dish not only removes diseases and strengthens the body, but also has the effect of health care. From then on, Qianlong called this dish "Phoenix Reincarnation", which is now the hot pot of pork belly and chicken, and it has been widely circulated among the people since then.
How to eat
First, drink the original pork tripe soup; Then chop the chicken with pork belly and put it in the soup for 5~1 minutes, and eat the pork belly and chicken. The pork belly is refreshing, the chicken is tender and delicious, and the taste of the soup adds more flavor to the chicken. Then add dried vegetables, mushrooms and other dry miscellaneous vegetables to absorb the meat flavor and make the soup taste sweet; Finally, add meatballs, fresh chicken, bamboo sausage and other meats to make the soup more rich and delicious.
Practice
The hot pot with pork bellied chicken is to wrap the raw chicken with raw pork bellies, tie the two ends with aquatic plants (or toothpicks) and cook them in special soup stock. Before eating, scrape the pork bellies, take out the cooked chicken and cut them into pieces, and then put them back in the original soup stock to boil them before eating. This eating method adds an old fire eating method to the hot pot with raw rolling method, which saves time and tastes fragrant.
Method 1
Preparation of ingredients
Materials: 5g of adzuki bean, 2g of white sugar, 1g of rape leaf powder, 1 mushroom with water, 1g of cooking wine, 1.5g of refined salt, 1.5g of monosodium glutamate, 15g of fine dried starch, 1g of water starch, 25g of white sesame (baked) and 15g of onion Jiang Shui.
ingredients: 15g of pepper (red, sharp and dried), 1g of green onion, 1g of ginger, 1g of cooking wine, 5g of vinegar, 5g of white sugar, 3g of monosodium glutamate, 3g of pepper, 3g of peanut oil and 1g of sesame oil
Production steps
Wash pork tripe
1. Buy pork tripe first.
2. daub the pork belly with coarse salt and flour again, and knead it repeatedly. The flour can take away the stolen goods on the pork belly, and so can the coarse salt particles. After about two or three minutes, rinse with water.
3. Rub the pork belly with white vinegar or rice vinegar for about three minutes, and a piece of clean and odorless pork belly will appear in front of you.
4. finally, boil the water in the pot, put the pork belly in and cook it for about three minutes, and then scrape off the white fat oil left on the pork belly again with a knife or scissors.
Fermented pork tripe
1) Wash the pork tripe, put it in a basin, add rice vinegar and refined salt and rub it repeatedly to remove mucus, then cut off the fat oil inside, blanch it in a boiling water pot and take it out, scrape off the white skin on the surface, then wash it and take it out and drain.
2) Pork is peeled and sliced (or sliced).
3) Cardamom, Amomum villosum, clove, fruit, aniseed, cinnamon and pepper are all ground into flour, and then rolled.
4) blanch the pigskin in a boiling water pot, take it out, scrape and wash it, remove the fat and cut it into filaments.
5) Put the sliced meat, spiced noodles and shredded pork skin in a pot, add refined salt, soy sauce, Shaoxing wine, pepper and sesame oil and mix well. Fill the pork belly with the mixed stuffing, and pin the mouth of the pork belly with a bamboo skewer.
6) Put the cooking pot on the fire, add a proper amount of water, onion, ginger slices, refined salt, Shaoxing wine and soy sauce to boil, skim off the floating foam, add the stuffed pork belly, and cook slowly (cover tightly) with low fire for 3-4 hours. Take it out and press it with a heavy object to cool it. Slice and plate when eating, and brush the surface with sesame oil.
cooking tips: when cooking the pork belly, you should prick it with a fine needle to prevent it from bursting.