1. Turn over the inner wall of the pork belly, knead it with appropriate amounts of flour, vinegar, and salt respectively, and finally wash with water to wash off the mucus until there is no peculiar smell.
2. Wash the chicken, remove the fat, and discard.
3. Put the washed chicken pieces into the pork belly one by one, and finally take a toothpick, stick it into the opening of the pork belly, and seal the mouth. Then use chopsticks to pierce a few holes in the pork belly to breathe air to prevent the pork belly from bursting during the pressurization process.
4. Boil the filled pork belly and chicken to remove blood stains.
5. Put the pork belly chicken in an electric pressure cooker, select the tendon, and simmer for about 35 minutes.
6. Take out the stewed pork belly chicken, take out the toothpicks, cut the pork belly into thin strips, and take out the chicken. Put it back into the pressure cooker, add the wolfberry, and add salt.
7. Serve and eat.
