Materials

1 pork belly, 1 local chicken, 10g of white pepper grains, 250ml of pure milk (Mengniu or Yili), 30g of ginger, 5g of wolfberries, 5 jujubes, 15ml of white vinegar, 10g of cornstarch, a pinch of salt, a little bit of chicken powder,

Practice

1. Pork belly is purchased and rubbed with flowing water Put it into a bowl, scrub the pork belly with salt or white vinegar twice, and rinse with water

2. Finally add starch and scrub, and then rinse with water, so that the pork belly does not have a bad smell

3. Put the scrubbed pork belly into boiling water and boil for 3 minutes

4. Fish out

5. Chopped into small pieces

7. Boil in boiling water for 3 minutes, fished out and rinsed with water

8. Cut the pork belly into a pressure cooker, add enough water, put ginger and pepper (pepper can be patted into the flavor will be more fragrant), high heat boil on the gas, turn the heat to continue to cook for 5 or 10 minutes

9. Pour into a casserole, put the chicken (if the soup is not enough at this time, you can add some water at this time into), adjust the high heat and roll to a small fire to cook for about 10 minutes

10. Pour a box of milk and then open the high heat to cook

11. Finally, add salt, chicken seasoning can be turned off the fire