How to make pork belly fish maw soup

Main ingredients

Pork belly

1 piece

Native chicken

1 piece

Fish maw

4 pieces

Accessories

Salt

Appropriate amount

Red dates

Appropriate amount

Wolfberry

Appropriate amount

White wine

Appropriate amount

Ginger

2 pieces

Steps

1. 1 fresh pork belly, 1 native chicken, and 3- large fish maw 4 pieces

2. Soak the fish maw in warm water for three hours (it’s best to soak it one night in advance, I forgot)

3. Turn the inner wall of the fresh pork belly to the outside, and use First rub vinegar and wine together, then rub both sides of the pork belly several times with salt and starch, and finally wash both sides until there is no odor. Use scissors to cut off the white fat attached to it

4. Remove the butt and head from the chicken, remove the excess fat, and then clean it

5. Boil a pot of water. Put the pork belly into the running water, add some white wine to remove the smell, pick it up and rinse it out

6. Add the chicken into the running water, pick it up and rinse it out

7. Fish maw Soak until soft and cut into segments

8. Cut the processed pork belly into 3 large pieces. Cutting is easier for cooking, or you don’t need to cut it.

9. Cut the processed chicken , put the pork belly into the pot, fill it with water, add 2 large pieces of flattened ginger and an appropriate amount of white wine to remove the fishy smell

10. Add the fish maw segments

11. Wash the red dates and wolfberry and put them in. Bring to a boil over high heat, then reduce to low heat and simmer for 2-3 hours until the soup is thick and white

12. Boil the pork belly until it can be easily inserted with chopsticks, then pick it up and cut it into strips

13. Return the pork belly to the pot and simmer for about 15 minutes. If there is too much oil, scoop it out

14. Add salt to taste at the end

15. Fresh soup for beauty, good Very drunk