How to cook pork belly wrapped chicken

In recent years, eating pork belly chicken has become a fashion. It is the soup cooked by putting chicken in the pig's stomach. One of the skills of making a good soup is that you don't have to cut the ingredients in half. All the raw materials are put into the pot, and the cooked soup is fragrant and fleshy. The smell of this pork belly is very delicious when combined with the smell of chicken.

Main hotpot process

1. Soak the pork belly to remove the mucus on the surface, then soak it in rice washing water for five minutes, pour in rice washing water, add three spoonfuls of custard powder and one spoonful of sesame oil, knead it for three to five minutes, then rinse it with cold water, and then wash it with white rice vinegar for one minute.

2. Prepare jujube, pepper and medlar, prepare chicken (usually one, only two of us eat, I bought a whole one), put chicken, jujube and half pepper into the pig's belly and seal it. Add a certain amount of cold water to the wrapped pork belly and put it in a stone pot.

3. Add the remaining pepper, ginger slices and rice wine, cover with strong fire and cover with slow fire for 2 hours. Take out the pork belly, cut it open, pour out the chicken inside and cut it into small pieces, then pour it back into the pot and season it with edible salt. Cut the pig's belly into strips and put it on another plate (or backfill it with a pot).

Hot pot side dish process:

1. Slice carrots, wash lettuce and Shanghai green, cut Pleurotus ostreatus into sections, wash Flammulina velutipes, and put on a plate for later use.

Pure method of wrapping chicken with pork belly

2. Put the old hen soup into the pot, add carrots, Pleurotus ostreatus and Flammulina velutipes and cook for 5 minutes, then add vegetables and cook for 1 minute.

3. Put half of the pork belly and cook for 2 minutes.

Prepare delicious dishes in advance: mince garlic; Xiaomi is spicy and chopped; Chop minced garlic, millet, pepper, chopped vegetables, soy sauce and edible salt, stir and pour oil. Ginger slices are minced; Slice shallots; Chop ginger slices and shallots, put them in a plate, add edible salt and white pepper, stir and pour oil.

According to the simple and detailed introduction, we soon mastered the method of making beef hind leg meat, so if we must try it quickly in real life, I expect everyone's level to gradually improve. Common problems: it is not easy to eat too hot ingredients, and the mucosa of the mouth, esophagus and stomach can only withstand 50 degrees.