1. Turn out the inside of the pork belly and make the outside, sprinkle it with flour that can cover it, rub it vigorously for 5 minutes, paying special attention to the wrinkles and rub it carefully. Flour can still have the mucus of pork belly and remove peculiar smell.
2. After kneading the flour, rinse it off, take out the "slaying dragon knife", and carefully scrape off the yellow film on it.
3. After scraping the yellow membrane, add a tablespoon of salt, marinate for 5 minutes, then knead carefully for 5 minutes, be sure to pay attention to the folds. Then rinse off, the pork belly at this time has no peculiar smell, only a peculiar faint fishy smell. Turn back to the front and dispose of excess fat.
4. To deal with the gap of the pork belly, put the whole chicken into the pot, put 2 bottles of cooking wine with caps, boil for 5 minutes on high fire, boil the bleeding stains, blanch it, rinse and let it cool.
5. Prepare accessories: star anise, polygonatum odoratum, dangshen cut into sections, red dates to pit, pepper cracking with a knife, green onions knotted, ginger slices
6. Stuff the whole chicken, half of pepper, codonopsis, ginger, red dates, into the pork belly, and seal all openings with toothpicks.
7. The packaged "pork belly wrapped chicken" is in a cold water pot, add 2 bottles of cooking wine with caps, and boil on high fire to remove fishy and foam.
8. Transfer to the soup pot and add the remaining ingredients: pepper, red dates, dangshen, polygonatum odoratum, ginger slices, green onion knots, star anise (optional). After boiling, continue to cook for 5-10 minutes on high heat before turning to low heat.
9. After simmering on low heat for about 80 minutes, remove the green onions and discard them.
10. At the same time, remove the whole "pork belly wrapped chicken", cut into pieces, put it in the soup pot, and simmer for 20 minutes.
11. Take out the pan and serve.
Tips:1. The star anise can be used or not.
2. Some stores outside will add angelica, which has a special aroma.
3. It is best to add enough soup at one time. Adding soup midway will affect the milky whiteness of the soup.
4. The taste of the stewed pork belly at this time is just right. I like to extend the time if it is soft and rotten.
5. Some methods are to chop the chicken into pieces and then blanch the pork belly, but if the whole piece is stuffed in, the chicken is more tender and not fired.
6. If you like dipping sauce, you can make some sauce yourself: minced ginger, chopped green onions, chopped chili, and add soy sauce.
