Practice:

Pepper stuffed with ground chicken, chicken stuffed with fresh pork belly, the original only fierce fire to cook, and then simmer.

Pork belly, chicken chopped pieces. Pork belly to absorb the fresh flavor of chicken, taste tender. Chicken is skin light meat smooth, keep the original flavor.

The second, pork belly nourishing soup,

Materials:

Fresh pork belly, cloud beans, lotus seeds, jujubes, ginseng must, goji berries

Pork belly treatment method

1, salt + vinegar, rubbing, rinsing, repeatedly turn out the pork belly rubbed three times, the last time with a bit of water will be in the salt and vinegar water to soak for 15 minutes, and then bleach it with clean water.

2, blanch. When the water boils, add two large handfuls of peppercorns, ginger, cooking wine, put the pork belly in and boil for a few minutes. These materials help to further remove the odor of pork belly, cooking pork belly will shrink a little. Cook slightly for a while, fish up, rinse water, scrape the surface of the pork belly with a knife to remove the fat and dirt, and then rinse, cut into belly slices, standby, this time the pork slices have a little pepper flavor.

Start stew:

Pot plus a pot full of cold water, will be cut with slices of tripe put in, plus ginger, wine (I use Cantonese rice wine, white, will not affect the soup color; smell is not very strong, and will not affect the flavor of the soup), white pepper (I do not have white pepper grains, with the use of white pepper together with the boiler, it is said that the white pepper stewed pork belly is a bit of formula can treat gastric diseases) and then Plus a good soak beforehand cloud beans, lotus seeds, ginseng must, high-fire boil, cultural fire boil two hours, pork belly soft, and then put red dates, goji berries, and then boiled for a period of time plus seasoning on it.