Later, I stumbled upon a good prescription: I kept drinking pork belly chicken soup for a month, and the effect was really good. My stomach warms up without taking medicine, and I am no longer afraid of cold in winter.
Since ancient times, folks have said that "what you eat supplements what you eat" and "shape complements shape". Although the real reliability needs to be studied, the effect of this soup on strengthening the spleen and nourishing the stomach is really immediate, which is more effective than taking medicine.
Pork belly wrapped in chicken soup, as the name implies, is the soup wrapped in pork belly and boiled after the chicken is wrapped.
Pig's belly, that is, pig's stomach, is originally a staple food of medicinal diet that blindly supplements the spleen and stomach. Contains protein, fat, carbohydrates, vitamins, calcium, phosphorus and iron. Warm in nature and taste, it has the function of tonifying deficiency and strengthening spleen and stomach, and it has the effect of warming the spleen and stomach.
The protein content of chicken is relatively high, which is easily digested and absorbed by human body. It has the effects of warming middle warmer, invigorating qi, tonifying deficiency and essence, strengthening spleen and stomach, promoting blood circulation and strengthening bones and muscles.
Ginger is mild and pungent, which can dispel wind, warm stomach and dispel cold, and has a miraculous effect on patients with spleen and stomach deficiency cold, stomach cold pain and vomiting.
Zanthoxylum bungeanum is warm and pungent, which can dispel the cold of internal organs, relieve pain, detoxify and regulate qi, dispel cold, warm stomach, promote blood circulation and dredge collaterals, prevent colds and enhance immunity.
Seeing this, I believe you are convinced that this pork tripe soup can cure stomach diseases.
Specific methods of braised chicken soup with pork belly;
Ingredients required: one pork belly, half a chicken, a large piece of ginger, a small handful of pepper, medlar and chopped green onion.
Step 1: Fresh pork belly needs cleaning, because there is a lot of gastric juice in pork belly, which feels sticky and can't be cleaned. Here, we need a bowl of flour, some old vinegar and hot water to finish everything easily.
Put on leather gloves, first turn the pork belly over, pour the flour on it, rub the pork belly repeatedly with your hands, and then rinse it with hot water. Then wash it again. I rubbed it with flour for three times in a row, and I felt that the oil and dirt on the pig's stomach were almost taken away. Then pour some old vinegar into the pork belly, or rub it and wash it again, rub it twice in a row, and finally rinse it with warm water. Flour has a strong adsorption capacity, and aged vinegar has the function of removing fishy smell. With these two magic weapons, you don't have to worry about the pig's belly not being washed clean!
Step 2: Cook the pork belly in a cold water pot, skim off the floating foam, cook for a few minutes, take it out and rinse it with clean water. Similarly, put the chicken in the pot, blanch it in water and clean it.
Step 3: Slice ginger into pork belly, add pepper, and then put half a chicken into the belly. I didn't expect a small pork belly, but its capacity was very large.
Step 4: Put the pork belly, chicken and seasoning into the pressure cooker, add water, add the onion, cover it, select the appropriate function key and press.
The last step: after 40 minutes, take out the stewed pork belly, cut it from the middle of the stomach, take out the chicken pieces, pick out the ginger and pepper inside, shred the pork belly with a knife, then put the pork belly and chicken back into the soup, cook it for 10 minutes, and take it out of the pot.
Add salt, white pepper, chopped green onion and medlar to the soup basin, pour the steaming soup together with shredded pork and chicken, and then sit down and enjoy it beautifully!
A delicious, nourishing and stomach-warming pork belly wrapped in chicken soup is ready. The chicken is tender and smooth, the pork belly is soft, fragrant and refreshing, the soup completely melts the delicious chicken, and the stomach is warm and memorable.
Tip: When stewing pork belly soup, you must not put salt first, otherwise the pork belly will shrink and harden. After cooking, shred, enlarge the bowl, add some salt and soup, and steam in a steamer for ten minutes. The thickness of pork belly will double.