In Guangdong, there is a traditional local dish of Hakka cuisine called Pork Belly Chicken, which can also be called Phoenix Rebirth or Braised Chicken in Pork Belly. No matter what it is called, it is a very nutritious and nourishing health-keeping dish. There are many ways to make this dish. Today, I share a simple family way. Although it is a family way, the taste and taste will not be worse than that of the hotel. Practice of pork belly chicken:

1. First, clean the pork belly. First, cut it open with scissors. There is a lot of very dirty mucus in the pork belly. Put the cut pork belly into a large plate, add 2 handfuls of flour, 1 tablespoon of salt and 2g of high-alcohol liquor, and rub it with both hands for 2-3 minutes. Adding salt can remove the mucus well. Adding flour can absorb dirt, and the height is high. Clean all the flour and mucus. After cleaning, use scissors to clean the pig's fat in the pig's belly. Because these pig's fat is fishy, it must be cleaned.

2. Add water to the pot, put the prepared pork belly into the pot with cold water, then boil the water with strong fire, take it out as soon as the water boils, and then take a shower with cold water. After the shower, you can scrape off the yellow coat inside the pork belly with a knife. If this yellow coat is not scraped clean, it will be bitter, so it must be cleaned and rinsed with clear water. Then boil the water again, add three slices of ginger, and then boil the water with high fire. After the water boils, put it into the cleaned pork belly and blanch it for the second time. The first blanching is to better remove the yellow clothes, and the second blanching is to shape the pork belly. It takes about 5 minutes to take out the pork belly, and the soup in the pot continues to be heated for use.

3. Take out the pork belly, then control the water, then change the knife and cut it into strips about 2 cm wide. At this time, cut half of the chicken into pieces and put it aside for use. It is best to choose a native chicken that has been raised for about 25 days. This kind of native chicken is neither tender nor firewood, and the taste after cooking is the best. Prepare 1 small piece of white pepper into a bowl, and then crush the white pepper for later use. White pepper can remove fishy smell and increase fragrance, and it can also drive away cold and warm the stomach. You can put a little more if you like.

4. Take a larger casserole, add a little peanut oil after high heat, add 5 slices of ginger and chopped white pepper after oil heat, and stir-fry until you can smell the strong white pepper flavor. When you can smell the strong white pepper flavor, pour the cut pork belly into the casserole, stir-fry the pork belly for about 2 minutes, then pour 2g cooking wine to remove the fishy smell and enhance the flavor. After stir-frying, stir-fry the pork just cooked. Next, boil the prepared 1 grams of Codonopsis pilosula, 5 red dates and 5 pieces of Polygonatum odoratum with a big fire, and then cover it with a small fire for 6 minutes.

After 5 or 6 minutes, the soup is very milky white. At this time, you can put the cut chicken pieces into the pot. After the soup is boiled by fire, a small amount of floating foam will appear. Just skim it with a spoon in time, then cover it and simmer for 1 minutes. After 1 minutes, put the Lycium barbarum into the pot, and add some salt for seasoning, so that a pot of fragrant and nourishing pork belly chicken is ready.

6. You can also prepare another dip, and dip the pork belly and chicken in the dip to eat, which is unique. Just mix a small amount of minced garlic, minced millet pepper, chopped green onion and chopped coriander with a small amount of soy sauce and get a simple and classic dip.

There are no complicated steps, just patience with delicious food, thick white soup, delicious, oily and crisp pork belly and delicious chicken. This is definitely an excellent dish for keeping healthy in winter!