1, in the preparation of pork belly chicken must be before the big bone, chicken in the blood rinse clean, this is very critical to determine whether the soup is milky white, there are dirty or blood, then it is not out of milky white soup.

2, pork belly chicken in the ingredients must be cool water in the pot, because if the beginning of the pot to pour hot water or boiling water, the surface of the chicken meat is suddenly subjected to high temperature, the meat of the outer layer of proteins will immediately coagulate, so that the inner and outer layer of proteins can not be fully dissolved into the soup, so that the simmering color of the soup will not become white.