Ingredients: 1 chicken leg, 150 grams of pork belly strips.

Accessories: 5 grams of cooking wine, 8 grams of ginger slices, 2 red dates, 3 slices of angelica root, 2 grams of Codonopsis pilosula, 2 grams of wolfberry, 2 grams of astragalus, 0.5 grams of white pepper, 0.5 grams of peppercorns, Pure milk 150 ml.

1. Prepare the ingredients.

2. Put 1 chicken leg in a pot with cold water, add 5 grams of cooking wine and 8 grams of ginger slices.

3. Blanch in water to remove the fishy smell and blood foam.

4. Add water to the pot, add chicken legs, 150 grams of pork belly strips, 2 red dates, 3 slices of angelica, 2 grams of Codonopsis pilosula, 2 grams of astragalus, and 2 grams of wolfberry, and stir evenly.

5. Continue to add water, 0.5g white pepper powder, 0.5g Sichuan pepper powder, and simmer over low heat for 2 hours.

6. Add pure milk and continue to simmer for 15 minutes.

7. Picture of the finished product of pork belly and chicken.