1, pork belly into a bowl, pour 20 grams of salt, pour 50 grams of cornstarch, rub repeatedly, put the pork belly into the water to wash, put the whole chicken into the pork belly, sealed with a bamboo stick.

2, in the pot on the ginger, boiling water into the pork belly, halfway pour 5 grams of cooking wine, tie a few small holes to prevent bursting open, cook half an hour in the pot on the ginger, put green onions.

3, put the pork belly, add 10 grams of cooking wine, add 5 grams of astragalus, add 5 grams of red dates with Codonopsis, add 10 grams of white pepper, stew for two hours and then take out.