Spicy Pork Belly Pot Chicken
by One meter sunshine 612
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Wash the pork belly several times with cornstarch and old vinegar.
2. Pour an appropriate amount of water into the pot, add a piece of ginger and two scallions on high heat to bring into the pork belly.
3. Cut the pork belly into strips, smash the ginger and garlic. (I ate the pork belly in two meals, so I only used half of the first meal.)
4. Add two tablespoons of cooking wine to taste. Blanch until the pork belly becomes firm and remove the water for use.
5. In another pot, put an appropriate amount of water and ginger on high heat and boil open. Add the cleaned chicken pieces and cook until there is no blood.
6. Dice the pepper.
7. Heat up an appropriate amount of edible oil in a pot and bring it to 60% hot. Add the pork belly and stir fry for a while. Pour two tablespoons of cooking wine around the pot to taste.
8. Add the chicken nuggets and stir fry together.
9. Stir-fry until the chicken is slightly yellowed, add ginger, garlic, chili and pepper to fry for a fragrant flavor.
10. Add a tablespoon of soy sauce and stir evenly and turn off the heat.
11. Put the sliced radish into the electric pressure cooker and put a few red dates on it.
12. Put the pork belly and chicken into the pot, and pour some water. Add a spoonful of salt and a spoonful of pepper.
13. Start the boiling function for half an hour, add a spoonful of chicken essence and sprinkle with chili diced before being out of the pan.
14. If you don't like a lot of soup, just use the ingredients evenly when injecting water.
15. I like the soup to be juicy. After eating the meat, you can blanch the hot pot.
16. Prepare some other ingredients and blanch them as you eat them. The banquet is also very good!
