Ingredients: pork belly 1 piece, half chicken.
Accessories: 30 grams of white pepper, three slices of ginger, appropriate amount of medlar, four red dates, appropriate amount of cooking wine, appropriate amount of oil, a little salt and a little chopped green onion.
1, pork belly is washed, rubbed repeatedly with coarse salt and flour (inside and outside), and then rubbed with vinegar until it is basically clean and tasteless.
2. Boil the water in the pot, put the pork belly in and cook for about three minutes, scrape off the white and yellow things and residual fatty oil on one side of the pork belly with a knife, and then rinse it with running water.
3. Take a casserole and fill it with enough water. Put pork belly in a pot with cold water, add ginger slices into cooking wine and boil.
4, ginger washed and sliced, half a chicken washed and cut into small pieces. Heat an appropriate amount of oil in the pot, stir-fry ginger slices, add chicken pieces and cooking wine, stir-fry until the surface changes color, and pour the fried chicken pieces into the soup pot to boil.
5, skim the floating powder, add white pepper, cover, simmer for an hour and a half, cook for an hour or so and add red dates. After an hour and a half, take out the pork belly and cut it into strips. Put the pork belly strips into the pot again, add Lycium barbarum and cook for about ten minutes. Add some salt to taste.