1. Pork belly first cleaned with cold water for a time, followed by wheat flour, good at continuously grasp vegetable oil, remove the mucus of the pork belly, grasp about 5.six minutes, cleaned with warm water, constantly 3.4 times, wash to the pork belly and there is no mucus when the pork belly, rotate the pork belly, to remove the intestinal oil.

2. Eugenics and then this side is also wrapped in flour and vegetable oil, the pork belly with the hands to grasp and wash (and then do a process one), clean and clean and then rotate the previous pork belly back to clean up with warm water 2 times.

3. Put the chicken brain . Chicken buttocks removed, the chicken's front claws clear neat, then prepare a trace of pepper pressure Zhang mouth, that effect is convenient seasonings out of flavor, the pepper and chicken and well, in the chicken belly with astragalus ginseng. Ginkgo nuts. Small astragalus. Chuanxiong and other seasonings, and then forcefully filled into the pork belly (the mouth of the pork belly you choose to seal or not seal)

4. In the iron pot to add cold water to boil hot, get the job done after the pork belly placed in boiling hot water (boiling water is not very easy to paste) and then put on the stone pot of the stone pot lid, smothered for 1.5h (preferably with a stone pot)

5. one and a half hours. Later, the pork belly chicken with a small spoon to dig to cool, let the temperature drop, gently take a knife before the sealed area cut open, remove the chicken and packed in other food, at this time the pork belly and chicken freshness has long since gone out, the layers of chicken is also very tasty.

One is that you can't go to the water in the stewing part. If you renew the water halfway, the temperature will drop. This time the soup will terminate boiling. Once the temperature drops, the meat proteins will collect and condense, and then boil is the actual effect of white soup.

Secondly, the timing of the stew should be adjusted. To medium-low heat slow simmering, so that the soup maintained in a constant light rolling situation, so that you can provoke a large number of proteins melted in the sauce, resulting in a creamy white soup.

Thirdly, you don't have to add seasoning halfway through. Stewing session can not go to add all the seasoning, especially with acidity. There is salt seasoning, are will lead to protein transsexual, protein either dissolved or condensation, soup is not easy to produce milky white.

①Pork belly should be constantly rubbed several times, bearing in mind that the amplitude does not have to be too large, otherwise it is very easy to destroy the meat of the pork belly of the chemical fibers, endangering the taste of pork belly.

②Choice of chicken does not have to be very large, or not stuffed into the pork belly. General selection of chicken is best, meat is tender, and the block is not very large. It is best to first get a good pork belly, and then go to choose the chicken, so as to check.

3 pork belly chicken stew to go red and then slow simmering, so that the pork belly chicken taste mellow.

④ stewing the whole process does not have to add salt or other salt flavored seasonings, otherwise the pork belly is very easy to stew the old, the meat texture will be more hard, to the final out of the pot at that time and then put the seasonings seasoning.