1, get the materials ready, with a pot of red pour a little oil to join the chicken, stir fry until the chicken out of water, stir fry until dry out of the oil, chicken stir fry out of oil and then pour into the ginger, stir fry a few times.

2, pour into the pork belly, add a few herbs, stir fry, pork belly will be out of water, the water fried to dry, fried dry water, add 2 tablespoons of cooking wine, stir fry until completely absorbed cooking wine, pour into the patted pepper, stir fry to good pepper flavor.

3, seal with a toothpick, put the wrapped pork belly chicken into the pot, put the party ginseng, jujube, pepper, huai shan, add water, boiled for two hours can be.

As the name suggests, pork belly chicken is wrapped in raw pork belly to the raw chicken, with watercress tie good two head to the specially formulated soup cooked, before eating and then scrape open the pork belly, take out the cooked chicken together with the chopping pieces, put back to the original soup boiling hot and then eat, this method of eating is to make the raw rolling method of eating the hot pot more than one of the old fire method of eating to save time at the same time you can taste the aroma of the thick pungent, tasty chicken without having to worry about the heat is difficult to control the chicken. It is difficult to control the fire and make the chicken overcooked and toughened.