Belly-wrapped Chicken

Belly-wrapped Chicken

1. Carefully clean the purchased pork belly (the method for cleaning the pork belly is attached below), clean the chicken, discard the three (chicken butt, chicken neck with head, chicken wing tip), cut nails and clean it up

2. Stuff the chicken feet, offal, sliced ginger, and green onion knots into the chicken cavity, then stuff the whole chicken into the pork belly, prepare 30 or 40 white peppers, slightly crush them, put them into the pork belly, use a toothpick Seal the opening

3. Put the belly-wrapped chicken in the soup pot/casserole and add enough water. After the high heat is boiled, skim off the foam, add an appropriate amount of cooking wine, turn to medium heat and boil for 30 minutes, change to low heat and slow cook for 40-60 minutes, turn off the belly-wrapped chicken take out

4. Take the sealed toothpicks, cut the pork belly, take out the whole chicken, change the pork belly into strips, and put them back into the soup pot together, add appropriate amount of salt according to taste, boil on high heat for 5-10 minutes before serving

5. How to clean pork belly

6. Put the purchased pork belly in a basin, pour about 100 grams of flour, and knead the front and back of the pork belly repeatedly; the pork belly does not need to be cleaned in advance, the less water on the surface, the stronger the adhesion of the flour; knead for about 10 In about minutes, the flour has basically absorbed the turbidity on the surface of the pork belly, and then rinse it off with water

7. Put the cleaned pork belly and drain the clean water back into the basin, pour in 2 or 3 tablespoons of white vinegar, knead repeatedly inside and out, leave for 2 minutes, add 2 large handfuls of salt (preferably coarser sea salt) Continue to knead repeatedly for 2 to 3 minutes while scraping off the white grease on the surface of the pork belly, and then rinse it off with water

8. After the above two steps, the pork belly has basically reached the cleanliness requirements. If you are not at ease, you can add 2 tablespoons of cooking oil, and knead the front and back for a few minutes, and finally rinse with water; this is the treatment. The pork belly afterwards is neither creamy nor smelly

Tips:

Chicken is easier to crispy than pork belly, but it is slower to heat up in pork belly, and boiling before slow cooking is very important. It can balance the heat of pork belly and chicken, so that the collagen in the meat is fully integrated into the soup; finally, it is boiled back to the pot. The few minutes are also very important. All the scents are stimulated at that moment. It is really unstoppable and tempting.