Prepare ingredients

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 have been 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 into pepper powder, put it into a gauze bag and stuff it into the chicken belly.

3. Wash the pork belly in advance, tie one end close to the belly tip with thread, then put the whole chicken into the pork belly, add ginger slices at the same time, and seal the other end of the pork belly.

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 add 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 and fish out the pork belly. After it is not hot, cut it and 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 a handful of medlar and simmer on low heat.