1. In order to smoothly stuff the chicken into the pork belly, I removed the chicken wings and drumsticks, and rinsed the pork belly and the whole chicken with clean water.
2. Remove the fat from the chicken... a full pound.
3. Then put a few pieces of ginger in the chicken shell, and stuff the small tips of the pork belly into it. Compress the chicken shell harder. Stuff it into the pork belly. (Because it is operated by one person, there is no photo of the process). I put on an apron, put the chicken on my belly, grabbed the pork belly with two hands and slipped it in. If I couldn't get in, I opened the mouth a little bit.
4. Put the remaining ginger slices on top, grind the pepper and sprinkle on top. Of course you can wrap it in soup and put it in the pot, but I think it can even eat some pepper, ha!
5. Because I didn’t find the casserole at home, I used an electric pressure cooker. Take out and cut in 90 minutes.
6. So hot...
7. There are two treasures in the chicken shell
8. Slice the pork belly back into the soup, put the salt in a boil. I didn't want the chicken, because the taste of the chicken is basically in the pork belly and soup.
Tips:I am afraid of getting fat, so I remove all the fat under the skin of the old chicken, which makes it easy to stuff the chicken into the pork belly.
