1. First wash twice with salt, rinse with water, and then wash twice with white vinegar! Rub repeatedly!
2. Rub it twice with cornstarch! Wash it up!
3. Then, cut off the white excess fat next to the pork belly!
4. Buy the chicken back, wash it, put it in cold water, add ginger slices and cook the chicken for about 5.6 mature! (You can cut off the chicken head, chicken butt, and chicken feet as you want! Because I am afraid that the pork belly is too small to be stuffed in!)
5. After it's cooked, stuff the whole chicken into the pork belly! Then use the soup to pack the crushed white peppercorns and stuff them into the chicken belly! "Buy white pepper and grind it on your own. It's more flavorful" (Forgot to take a picture in this step! Cover your face!)
6. Put 4.5 slices of ginger in the pork belly, and tie the ends in with white thread!
7. Then put in a pot of cold water, 4.5 pieces of ginger slices, and Gouji of Codonopsis and red dates!
8. Boil the high heat for 5 minutes to remove the white foam, and then simmer for two hours! (A strong soup smell rushes over your face! That smells)
9. Take the pork belly chicken out and let it stand for a few minutes when it is not hot, and then cut it! Chop!
10. Put the chopped pork belly chicken and pepper bag into the soup! You can use a hot pot to make a small stew! In the later stage, you can also put some greens to go to the hot pot!
Tips:When stewing pork belly chicken, you can use wooden blocks to put it underneath to prevent the pork belly from sticking to the pot! Regarding the question of what kind of chicken to buy, you can refer to it yourself. I personally like old chicken because the chicken is delicious and tough, and the soup tastes better!
