1. Processing of chicken and pork belly. You can buy three yellow chickens from the supermarket, the viscera have been removed. Wash the chicken and cut off the head and feet to remove excess fat. The pork belly is booked one night in advance and needs to be rubbed repeatedly with flour, and finally rubbed twice inside and outside with white vinegar. Remove the excess fat on the pork belly, and finally get a complete and smooth pork belly. Take care that the pork belly has no peculiar smell.
2. Add appropriate amount of water to the pot. Add 1 scallion, 2 slices of ginger, garlic, pepper and star anise bay leaves. Add a spoonful of cooking wine.
3. Add pork belly and chicken to boil. Take it out after the water boils, rinse with cold water to wash off the scum.
4. Chicken and pork belly after blanching.
5. Coat the chicken with white pepper.
6. Stuff the 🐔 into the pork belly. If the chicken is a little bigger, you can cut the chicken open and wrap it tightly, and then stuff the pork belly. Goji berries and ginger slices can be stuffed into the chicken to improve the taste and remove the fishy.
7. 🐔 has been stuffed in!
8. Seal the pork belly so that the chicken is sealed in the pork belly.
9. Take out the electric casserole and put chopsticks on the bottom of the pot to avoid sticking to the pot.
10. Put the wrapped pork belly chicken into the pot. Fill up the water to submerge the pork belly chicken, add appropriate amount of water according to the situation. Add an appropriate amount of white pepper and simmer for 2 hours to simmer the pork belly and chicken.
11. After 2 hours, take out the pork belly chicken. Cut the pork belly into strips and the chicken into pieces, and put them in the pot. Pour the soup.
12. Add the green onions and a few medlars. Add a little milk to make the soup white. Finally add salt to taste, don’t eat too salty! Then it can be eaten by heating it up! You can eat the bottom of the pot first, and pour water to cook the dish after eating!
13. Make some dipping sauce, forgot to take pictures of the prepared sauce. You can use hot pot dipping or soy sauce vinegar sauce~
Tips:1. When processing chicken and pork belly, try to remove the oil as much as possible, so that the soup will not be very greasy.
2. When blanching water, I like a pot under cold water, which makes it easier to remove blood. Do not blanch for too long.
3. Freshly ground white pepper is more flavorful, and white pepper is also fine.
4. Try to seal the chicken in the pork belly. The chicken will not be boiled and the soup will not be greasy.
5. It can be eaten as the bottom of a hot pot, or it can be eaten directly with soup.
6. The cooking time should be mastered, and the pork belly should not be simmered too badly, which will affect the taste. Try to observe the softness of the pork belly as much as possible.
7. Adding milk can ensure the taste and color of the soup, but it should be in moderation.
