Specific practices
1, prepare ingredients: a clean pork belly (washed repeatedly with raw flour and salt until there is no odor. In the process of washing, the smell is bad and I am a little tired. I caught it four times, washed it countless times, and I don't want to wash it next time) and a fresh chicken (it's not hot here, so I'm afraid I'll cook pork belly for the first time). These can be bought in the supermarket. 3. Fill half of the auxiliary materials except Lycium barbarum into the stomach of the chicken (cut off the head and feet of the chicken first). 4. Then put the chicken in the pig's stomach. Originally, the mouth of the pig's belly had to be tied up, and if the thread could not be found, it was blocked with the head and feet of the chicken, so that it would not leak. The casserole is boiled with clear water. Put down the pig's stomach, add a few slices of ginger 6, and add other accessories (except Lycium barbarum). . . The fragrance slowly came out, and the whole room was filled with it. After nine or two and a half hours, the fire was turned off and it looked oily. It's normal to think about it, so many ingredients. 10. Take out the pork belly and prepare to cut into pieces. It is too soft. In the process of fishing, a small part was broken. Cut open the pork belly to see the chicken. Almost all are broken. Put on disposable gloves and cut the pork belly into long strips. Chicken is really soft. Tear it by hand ... and then put the cut pork tripe and chicken pieces back into the casserole (please take out the residue inside). At this time, it takes 10 minutes to put down the medlar. 13, 10 minutes later, you can add salt to eat. It smells really good. Let's eat and smell.