Pepper Pork Belly Chicken
1.
First, the pork belly is washed again with clean water, adding cornstarch powder and washing twice, salt washing and washing once, and soaking in white vinegar for a while. Boil the water and stop the fire. Soak the pork belly in boiling water for about a minute. Take it out to clean the yellow stuff (similar to the yellow layer inside the chicken gizzard). At this time, the inside is basically clean, and the outside is washed with salt for one minute.
2.
Remove the internal organs of the chicken and clean it.
3.
Stuff the chicken into the pork belly. At this time, add 2 scallions, ginger, pepper, wolfberry, red dates, cooking wine, and a spoonful of salt to the chicken. The pork belly mouth is sealed with two toothpicks.
4.
Put it in a pot on high heat and turn to low heat and simmer for 2 hours (not in a pressure cooker) so that the stewed soup is very sweet. Until you can easily penetrate the whole pork belly and the chicken on your noodles with chopsticks, you can get out of the pot.
5.
After leaving to cool, separate the pork belly from the chicken, slice the pork belly and cut the chicken into cubes, throw away the onion inside, and put the rest in the soup pot for later use (it is recommended to smash the pepper rice).
6.
Put the cut pork belly and chicken nuggets into the soup pot and then pour the original soup to boil and you can eat it.
Tips:
Important note: Chili sauce is liked by everyone, so this article will not be published. I used coriander, green onions, garlic sprouts, garlic, red pepper, and sesame seeds. Cut it into a bowl, add light soy sauce and a pinch of salt. Put peanut oil in the pot, boil the sesame oil and pour it over. So the sauce is ready.
