How to make pork belly chicken a good dish?

I remember once going to a friend's house in Guangdong to play, his mother made a dish, which surprised me very much, because in my impression, Cantonese food is a little sweet, but I didn't expect that the dish he made was not only not sweet, but also so delicious, and very nutritious, there are a lot of wolfberries and codonopsis in it, the nutritional value is very high, especially suitable for the elderly and children to eat, very nourishing. So I learned this dish on the spot, and now I share it with you. <>

1.First of all, prepare a pork belly, 1 three-yellow chicken, a number of codonopsis, 4 shiitake mushrooms, half an oyster mushroom, half a corn, a small handful of wolfberry, 8 grams of pepper, cabbage heart or baby cabbage. Of course, if you want to nourish your body through food, you can also put some other herbs, such as cordyceps and astragalus.

2.First of all, it is necessary to deal with the pork belly, the pork belly is still more troublesome to deal with, first turn the pork belly over, add a handful of coarse salt or cornmeal, if there is none, you can directly put flour, in fact, there is a strong friction and adsorption, can take away the dirt on the pork belly, the cleaning process must be repeatedly rubbed, the pork belly must be cleaned, and then all the fat in the pork belly is torn off and thrown away. <>

3.Then stuff the small three yellow chicken with seasonings, such as ginger and green onions, these can effectively remove the fish, the reason why I choose the three yellow chicken is because this chicken cooks quickly, the taste is good, if there is a local chicken, you can also choose the local chicken. Then stuff the chicken into the pork belly and add all the other seasonings at the same time.

4.Boil the water, after the water boils, put the pork belly in, boil for about 5 minutes to remove the foam, then pick up the pork belly and put it in the rice cooker to simmer for 40 minutes, take it out and then put it in the pot, pour the soup in the rice cooker into the pot, and then add baby cabbage mushrooms, codonopsis, and wolfberry. Cook it for about 5 minutes, so that the pork belly chicken that is very nutritious and delicious and can nourish the body is ready.

When eating, you can choose to cut it into thick slices, or you can choose to hold it directly and gnaw it, which is very delicious.

After cleaning the pork belly, then knead it and blanch it with hot water for about three minutes, cut the blanched pork belly into thin strips, clean the chicken, put it in hot water and boil it for three minutes, put the cut pork belly into the pressure cooker, add some water, add some ginger and pepper, cook over medium heat for about 10 minutes, put the boiled pork belly in a casserole, add some stock, add some chicken, steam it over high heat for 10 minutes, then pour in some milk, add some chicken essence, and season it.

Blanch the pork belly and chicken in a pot of cold water, then wash them and stuff the whole chicken into the pork belly. Put the pork belly chicken into the electric pressure cooker, put the ginger wolfberry, pat the pork belly chicken apart, add pepper, add an appropriate amount of water, simmer for an hour, cut it into strips, put it in the soup, add some salt, and continue to cook for 10 minutes before eating.

It is better to clean the pork belly, marinate the chicken to taste, wrap the chicken in the pork belly, put it in a pot, and marinate it.

My simple method is to buy a pork belly (the kind that is thicker), buy a Hunan chicken (about 15 yuan a catty), and a piece of ginger (two fingers big, not too much, otherwise the soup is too spicy).

Steps: 1. Wash the pork belly: first rinse the outside with tap water, then turn the pork belly over and wash the inside, when washing the inside, put the pork belly in the basin (do not put water), add a small spoon of peanut oil, three small spoons of starch (a little more does not matter), three small spoons of salt (more does not matter), and then grab the pork belly with two hands, scratch it, and then rinse it with tap water, repeat this procedure 2-3 times, and the smell of pork belly will be gone.

2. A whole chicken (not more than two catties) and wash it.

3. Stuff a whole chicken into the pork belly and it's OK.

4. Put the pork belly chicken and ginger in the tile, add water just to cover the pork belly.

5. **, boil over high heat, warm for about two hours, and finally add some salt.

Ingredients: pork belly.

1 native chicken, 1 water.

1 l peppercorns.

10 g salt. To prepare the pepper pork belly chicken.

Clean the pork belly and local chicken.

First, tie two small openings of the pork belly with a white rope, stuff the whole chicken into the pork belly from the large mouth of the pork belly, pour in peppercorns (or crush it), and then tie the large mouth of the pork belly tightly.

Put the whole pork belly chicken into a casserole, add water, bring to a boil over high heat, and reduce the heat to low for 2 hours. Flip the pork belly chicken once halfway through.

After turning off the heat, take out the stewed pork belly chicken, cut a small mouth to flow out the soup, throw away the rope, wait for it to cool and cut it into pieces separately (or tear the chicken directly into slices), pour the soup and pork belly slices and chicken bones back into the soup pot and boil over high heat and add salt to taste.

Pork belly and chicken soup is a famous soup in Guangdong, and it is easy to see such restaurant signs in the market. Pork belly chicken soup is delicious and nutritious, and proper consumption can help the body replenish energy, strengthen the spleen and stomach, prevent cold and keep warm, and has a certain effect of nourishing the kidney and nourishing essence. I also added an extra piece of pork leg to make the soup together, so that the soup tastes better, and you can also add a little pork ribs or lean meat, in short, choose the ingredients according to your preferences.

It is best to cook chicken soup in a casserole, and after simmering over low heat, the nutrients and umami in the ingredients will slowly seep into the soup, making the soup rich and delicious.

The practice of making pork belly in chicken soup.

Step 1

Prepare the ingredients, the chicken skin is more fat, you can cut off the thick part of the chicken skin and discard, so that the chicken soup is healthier;

Step 1

Clean the chicken, peel off the fat attached to the skin, and cut it into small pieces for later use.

Step 1

Rinse the pork belly, then add flour and salt to scrub it once or twice, then add some baking soda and massage it carefully, it is easy to deal with the dirt and smell on the pork belly, rinse it with water on both sides and drain it;

Step 1

Cut the pork belly into 4 large pieces, so that it is easy to put into the pot to make soup, and it is easy to cook thoroughly;

Step 1

Boil an appropriate amount of water in a pot, put a tablespoon of salt, put the chicken, pork belly, and pork leg meat into the pot together, blanch on high heat for about 20 minutes, and boil the blood and dirt;

Step 1

Scoop up the blanched meat, rinse both sides with water, drain and set aside;

Step 1

Peel and wash the ginger, cut it into thick slices, wash the white pepper, and then pat it flat with the back of a knife, so that the flavor of the pepper can better penetrate the soup;

Step 1

Pour all ingredients into a casserole, add sliced ginger and peppercorn;

Step 1

Pour about 900 grams of water, the amount of water must be much higher than the ingredients, because after high temperature stewing, some water will be volatilized;

Step 1

Cover the pot, bring to a boil over high heat, reduce to low heat, and cook for about 90 minutes;

Step 1

Add salt to the boiled soup, stir well and drink. Pick up the meat and slice it, put it on a plate, add another portion of shallots and soy sauce, and mix it with a dish to eat. "Overlord Supermarket|Clay people chai casserole, the original ecological handmade is more assured".

Picture of the finished product of pork belly and chicken soup.

Cooking tips for making chicken soup with pork belly.

Tips:

Tips: Dipping sauce: Peel and slice shallots and put them in a bowl, pour in soy sauce and a little peanut oil and mix well. It is not advisable to use high heat for the whole process of making soup in a casserole, and it is enough to turn it to low heat after boiling.

The Chinese New Year is always full of big fish and meat, but if you want to ensure that hard dishes do not add burden, pork belly chicken is the best hard dish!!

Preparation of pork belly chicken.

Craft stew tastes salty and umami.

Time for hours.

Difficulty beginner primer.

Ingredient main

1 whole pork belly, 1 whole three yellow chicken, 1 handful of raw peanuts, 100 ml of pure milk, 4 servings.

Excipients others

3 slices of bay leaves, star anise, green onions, ginger slices, wolfberry, 2 pinch of Sichuan pepper, 1 small piece of cinnamon, 1 spoon of white pepper powder.

Step 1

Wash the pork belly with flour, add peppercorns, cinnamon, cinnamon leaves, and star anise to a pot under cold water and boil to remove the smell.

Step 1

Remove the head and tail of the whole chicken (you can go if you don't want to eat it), cut off the chicken wings and chicken thighs and stuff them into the chicken belly, blanch the pot under cold water and sprinkle white pepper into the chicken belly, stuff the chicken into the pork belly, and fix the mouth with a toothpick cotton thread.

Step 1

After adding ginger slices and green onions to the bottom of the casserole, put in the pork belly stuffed with chicken and add half of the water.

Step 1

Add water to 500ml of peanut pulp, pour it into a casserole, then pour in 100ml of pure milk, and sprinkle an appropriate amount of pepper into the pot.

Step 1

After simmering for two hours, take out the chicken in the pork belly and cut it into pieces for later use, cut the pork belly into strips and return to the pot to continue to simmer for an hour, then put the chicken pieces back into the pot, add salt and wolfberries and simmer for 10 minutes.

The amount of white pepper can be increased or decreased according to personal taste.

Diagram of the finished pork belly chicken.

The best way to make pork belly chicken is as follows:

Ingredients: 1 pork belly, half a chicken, 30 grams of white pepper, 3 slices of ginger, appropriate amount of wolfberry, 4 red dates, appropriate amount of cooking wine, appropriate amount of oil, a little salt, a little chopped green onion.

Steps: 1. Wash the pork belly, rub it repeatedly with coarse salt and flour (both sides should be rubbed inside and out), and then knead it with vinegar to basically be clean and tasteless.

2. Boil water in a pot, put the pork belly in it and cook for about three minutes, scoop it up, and scrape off the white and yellow things on one side of the pork belly and the residual fat oil with a knife. Rinse off with running water.

3. Take a casserole with enough water, put the pork belly in a pot under cold water, put in the ginger cooking wine and bring to a boil.

4. Wash and slice the ginger.

5. Wash half a chicken and chop it into small pieces.

6. Pour an appropriate amount of oil into the pot and heat it, add ginger slices and stir-fry until fragrant, pour in the chicken pieces, add cooking wine, and stir-fry over high heat until the surface changes color.

7. Pour the fried chicken pieces into the soup pot and bring to a boil over high heat.

8. Skim off the floating powder, add white pepper, cover with a lid and simmer for an hour and a half.

9. Cook for about an hour and add the red dates.

10. After an hour and a half, remove the pork belly and cut it into strips after it cools slightly.

11. Put the pork belly strips into the pot again, add the wolfberries and cook for about ten minutes, add an appropriate amount of salt to taste.

12. Put a bowl and sprinkle some chopped green onions, and the pepper pork belly chicken soup that nourishes the stomach and warms the stomach is ready.

Pork belly wrapped chicken is a famous Hakka dish in Guangdong, also known as "phoenix reincarnation", and there are many late skin varieties in the method, all of which are slightly different in the medicinal materials, but the taste is very good.

The so-called pork belly wrapped chicken, of course, is to stuff the whole chicken into the pork belly.

The effect of pork belly wrapped chicken: it has a very good tonic effect, people with cold stomach are most suitable to eat pork belly wrapped chicken, plus pepper, small astragalus, codonopsis, ginkgo seed, wolfberry and other medicinal materials, there is a good nourishment, exorcism, cold effect, kidney deficiency people eat to reduce the symptoms of urinating at night; People who have a lot of dreams at night can adjust their sleep at night, and they are suitable for all seasons of the year.

Here's how to do it.

1. Prepare the main ingredients: a cleaned pork belly (repeatedly scratch and wash with cornstarch and salt until there is no peculiar smell, during the washing process, the smell is not good, and a little tired, I grabbed it four times, rinsed countless times, and I don't want to wash it again next time) Then a fresh free-range chicken (here, I didn't blanch it, the first time I did it, I was afraid that the pork belly would shrink when blanched, and the chicken would not be stuffed in) 2, on the auxiliary materials, I prepared here: Codonopsis, ginkgo seeds, small astragalus, wolfberry, and about 40 indispensable peppercorns.

These are available in supermarkets. 3, stuff half of the excipients except wolfberry into the chicken's belly (cut off the chicken head and chicken feet first) 4, and then stuff the chicken into the pork belly, the pork belly mouth was to be tied up, I couldn't find the line or the like, so I plugged it with the chicken head and chicken feet, so that it would not leak 5, the casserole has built-in water, put the pork belly down, put in a few pieces of ginger 6, and then put the remaining accessories in it (except wolfberry) 7, first boil over high heat 8, skim off the foam, cover the lid and simmer over low heat... The fragrance came out slowly, and the whole room was full of 9, and after two and a half hours, the fire was turned off, and it looked very oily, and it was normal to think about it, so many main ingredients.

10.Fish out the pork belly, ready to cut it, it's too soft, and a small part of it is broken in the process of fishing 11, cut open the pork belly, look at the chicken, it's almost broken 12, put on disposable gloves, cut the pork belly into long strips, the chicken is really soft, change it to hand tearing. Then put the cut pork belly and chicken pieces back into the casserole (please take out the slag of the medicinal herbs inside), then put down the wolfberry, and you need to roll it for another 10 minutes 13, 10 minutes have passed, add salt and you can eat, it is really fragrant 14

Let's eat, smell the fragrance, take a sip of soup, rich, fragrant, the taste of peppercorns and pork belly is really in harmony with Ma Feng, it is really good.

Pork belly chicken:

Ingredients: pork belly, chicken, dried shiitake mushrooms, glutinous rice, needlework.

Method: 1. A whole pork belly, grab and wash it with flour, and then soak it in some vinegar, salt, and wine, or you can wash the pork belly with rice washing water, so that the smell can be removed;

2. Half a catty of glutinous rice, soak for a few hours and then dry, add a little soy sauce and salt, chicken essence, green onion and ginger and mix well;

3. After washing the chicken, it will be dyed with salt wine for a while, and then stuffed with soaked mushrooms, ginger and shallots, and a little glutinous rice in the chicken belly;

4. Now you can start, stuff the processed chicken into the washed pork belly, stuff some glutinous rice in the gap between the pork belly and the chicken, and then tie the opening of the pork belly tightly with a thread, put these things into the pressure cooker, add a little salt, add green onion knots, ginger pieces, pepper, codonopsis, jade bamboo, rice wine, etc., and then add water and press for 45 minutes.