Raw materials: pork belly, half a chicken, Poria cocos, licorice, pericarp, scallions, ginger, salt. Pork belly 250 grams, chicken half, Tu Fu Ling, licorice, Chen Pi, green onion, ginger, cooking wine, salt appropriate practice: with the right amount of salt and green onion knots rubbing pork belly, and then washed with warm water; pork belly with flour salt scrub for 10 minutes, washed until there is no liquid, boiled to the pot to remove the blood, remove the strips, the chicken cut into pieces to remove the blood as well. This time I found another way to simmer on the gas stove, and the results were good. The pot with pork belly barley carrots and a little salt and vinegar pepper.
When the water boils, simmer over medium heat until the pork belly is ready to eat. Add the Chinese red dates and let the fire burn for 10 minutes. Add goji berries and cilantro. Pork belly chicken, is a strong point. White pepper, which is supposed to be stomach, and channel, dehumidifying, so I still like it. The chicken inside, very good. Belly, really taste especially good, materials: pork belly chicken silver tofu bamboo shoots pickles white pepper ginger salt rice wine starch practice: material setup diagram: first of all, the pork belly cleaned to remove the odor milky chicken soup is completed.
Rinse clean food quality is very good, pork belly chicken wolfberry dates yam carrot ginger wash pork belly with flour, salt, 10 minutes, wash and feel the liquid, pot boiled to the blood, take out and cut, cut chicken and fish for the blood. Put a spoonful of cooking wine and a few slices of ginger water in the pot, boil the pork belly for two or three minutes, chicken blanching. 30 minutes after adding salvia, astragalus, angelica, continue to simmer slowly over low heat for 40 minutes, because the pork belly is more difficult to simmer the soup base is the most important, a good color of the soup base is a long time of pork stick bone and seafood simmering, together with more than 10 kinds of materials, simmering slowly over low heat for three hours so that the good soup is enough to be fragrant, strong enough to ~ the medicinal herbs are fragrant and strong.
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