How to make pork belly pot chicken authentic How to make pork belly pot chicken delicious

The soup of local chicken pot pork belly is a characteristic of Hubei, and I will naturally make it if I eat too much, but I am from Jiangsu, and I have slightly improved some practices, and this soup is the best for pregnant women or girls with weak physique!!

Ingredients: Ingredients: 1 local chicken, 1 pork belly, ingredients: 1 piece of ginger; A little cooking wine, salt, and chicken essence.

Method: 1. Wash the pork belly with flour first, remove the white piece of the belly after boiling water, then cut it into pieces and marinate it with salt for 5 minutes, then clean it and set aside.

2. Wash the chicken with running water and cut into pieces. Add a little oil to the pan in a dry pan, pour in the chicken pieces and stir-fry until the water is dry, and set aside.

3Add half a pot of water to the casserole, add pork belly, cooking wine and flattened ginger. Bring to a boil on high heat, then reduce the heat to low and simmer for an hour.

4. Add the fried chicken pieces and simmer together, turn off the heat for an hour, add the chicken essence and salt that suit your taste.

Tips: 1 The pork belly must be cleaned, and the white fat must be cleaned to prevent strange smells. After boiling water, it is easier to remove the white piece of the belly while it is hot.

Pork belly chicken. Ingredients: 1 pork belly, 250 grams of chicken, 40 grams of dried shiitake mushrooms, 250 grams of glutinous rice, 15 grams of Codonopsis and 15 grams of Yuzhu.

Seasoning: 2 grams of fishy king, salt, ginger slices, pepper, green onion, and soy sauce.

Method: 1. A whole pork belly, wash it with flour and salt, or wash the pork belly with rice washing water.

2. Soak the glutinous rice for a few hours, then control the drying, add a little soy sauce, salt, chopped green onion and ginger, mix well, and remove 2 grams of fishy king to make a package.

3. After washing the chicken, marinate it with salt for a while, and then stuff the soaked shiitake mushrooms, ginger and shallots, and a little glutinous rice into the chicken belly.

4. 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, remove the fishy king material bag, green onion knot, ginger pieces, pepper, codonopsis, jade bamboo, and then add water and press for 45 minutes.

Through and Sogou can be found "to the fishy net").

Preparation of stewed chicken with pork belly.

Material. Pork belly, whole chicken, cooking wine, pepper, ginger, red dates, wolfberry, green onions, milk, cooking oil, sesame oil.

The production process. First of all, clean the tripe, wash it repeatedly, sprinkle a little salt on the surface of the tripe, and then scrub it more, to tear off the white substance on the surface of the pork belly, which can reduce the fishy smell of the pork belly. Then sprinkle a little starch on the pork belly, scrub it repeatedly, clean the grease on the surface, and then wash it with water.

Then start blanching, first put the pork belly chicken into the pot and simmer, the blanching time is about 3 minutes, so as to remove the fishy smell of the pork belly. After blanching, remove and put it in clean water, so that the pork belly will be more crispy.

Then cut the pork belly into strips, chop the chicken into pieces, then sprinkle pepper on the chicken pieces, pour cooking wine, marinate for about 15 minutes, then pour the marinated pork belly and chicken pieces into boiling hot water, then add ginger slices, green onions, red dates, wolfberries, pepper, at this time turn to medium-low heat, simmer for about 20 minutes, and finally add milk to the pot, simmer for about 2 minutes and then add salt, then add pepper, sprinkle with chopped green onions and you can eat it out of the pot.

In this way, the pork belly stewed chicken is ready, and the important step is to add milk, which can make the pork belly taste better after adding milk, and can also make the soup more fragrant, but it should be noted that do not add too much milk, a small amount of milk is enough. Adding too much milk will affect the taste of pork belly stewed chicken, have you learned this trick?

The practice of pork belly and chicken. It is a soup made by putting chicken in the pork belly and boiling it. One of the tricks to cook a good soup is not to cut the ingredients into small pieces, put the whole ingredients into the pot, and the soup will be fragrant and the meat will be delicious. This pork belly. The incense and the aroma of the chicken are blended together and are very tasty.

Main stockpot steps

1. Wash off the mucus on the surface of the pork belly, then soak it in rice water for five minutes, pour out the rice water, add three spoons of corn starch and a spoonful of sesame oil, knead for three to five minutes, then rinse with water, and then rinse it with white vinegar for one minute.

2. Prepare red dates, peppercorns and wolfberries, prepare the chicken (usually a whole, we only have 2 people to eat, I bought half one), stuff the chicken, red dates and half of the peppercorns into the pork belly, seal it. Add enough water to the wrapped pork belly into the casserole.

3. Add the remaining peppercorns, ginger slices, cooking wine, cover and turn on high heat, turn to low heat and cover and cook for 2 hours. Scoop up the pork belly, cut it, pour out the chicken inside and cut it into small pieces, then pour it back into the soup pot and season it with salt. Cut the pork belly into strips and serve on a separate plate (or pour it back into the soup pot).

Steps for side dishes:

1. Cut the carrots into cubes, wash the lettuce and Shanghai greens, cut the mushrooms, wash the enoki mushrooms, and put them on a plate for later use.

2. Put chicken broth in the pot, add carrots, shiitake mushrooms and enoki mushrooms and cook for 5 minutes, then add green vegetables and cook for 1 minute.

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

Flavor dish preparation:

1. Finely chop the garlic; Finely chop the millet pepper; Chop minced garlic and millet peppers, put them on a plate, add light soy sauce and salt, mix well and drizzle with hot oil.

2. Finely chop the ginger; Cut the chives into sections; Put the chopped ginger and chives on a plate, add salt and pepper, mix well and drizzle with hot oil.

Pork belly, chicken white peppercorns, sand cucumber, jade bamboo, codonopsis, Huaishan, red dates, wolfberry ginger slices, white wine, salt, corn starch, white vinegar, green onion segments, sand ginger, light soy sauce, oil pepper pork belly chicken pot preparation.

The pork belly must be cleaned, with salt, vinegar, cornstarch, back and forth several times, and then with a section of green onions, oil in the grasp and wash for a while to remove the fish.

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Blanch the cleaned pork belly, add ginger slices, and remove the smell of the liquor again. Blanched pork belly scooped up and rinsed once in the last release powder. I feel like I've washed it thoroughly.

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Prepare the ingredients for the soup.

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I used a casserole to boil the pork belly and ingredients for an hour and a half, and the red dates and wolfberries were left behind.

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When making the soup, prepare the dipping sauce and chop the ginger. Add light soy sauce and pour in a little hot oil. Chop the chicken and set aside.

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Scoop up the slices after the pork belly is soft.

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Then put the cut pork belly into the soup, add red dates, wolfberries, and chicken to boil for a while.

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The chicken is cooked, add salt to taste and it is ready to go. In fact, you can also cook chicken while eating like a hot pot, and I will cook it directly in one pot, and the soup and vegetables will be available.

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Ingredients: 1 pork belly and half an old hen.

Excipients: 30 grams of Yuzhu, 2 carrots, 20 grams of ginkgo seeds, 10 peppers, 2 candied dates, 1 piece of ginger, 2 cloves of tangerine peel.

Method: 1. Remove the greasy appearance of the pork belly, flip it and put the refined salt to grasp it, remove the mucus, and rinse it well;

2. Put the washed pork belly and old hen in boiling water for 5 minutes, remove and put it in a basin of cold water;

3. Wash the ginkgo seeds and take the meat; Peel and cut the carrots into cubes; Wash the jade bamboo, dates, and tangerine peel, and wash the ginger and pat it flat;

4. Put the ingredients into a washed clay pot, pour water into it and bring it to a boil, put the pepper in the pork belly, put it in the soup together with the chicken, cover it and cook it over low heat for 2 hours, and put the salt out of the pot!

5. In addition, take out the pork belly in the soup, remove the pepper, cut it into pieces obliquely, and stew it with light soy sauce and sugar, it will become a good pork belly in the pot, and it is also a good dish!

Tips: 1. At the beginning, be sure to boil over medium-low heat for more than half an hour and then turn low heat and slow boiling, which is the key to turning the soup milky white.

2. Finally, it is very important to return to the pot and cook for a few minutes, all the aromas are completely excited at that moment, and the soup becomes very rich at that moment.

The effect of pork belly and chicken.

The first thing to introduce is pepper, because the most important ingredient in pork belly chicken hot pot is pepper. According to the "Compendium of Materia Medica", pepper has the effect of warming the middle and lowering the qi, harmonizing the stomach and relieving nausea. Pork belly is stewed with fine pepper and topped with fine fan chicken to make a delicious soup.

Pepper pork belly chicken hot pot is mainly aimed at lack of qi, loss of appetite, indigestion, deficiency of cold, stomach pain, alcohol poisoning stomach, etc., with the effects of qi, spleen, stomach, stomach, cold, stomach pain and detoxification.

The pork belly is sweet in taste, slightly warm in nature, and returns to the spleen and stomach meridians; Replenish weakness, strengthen the spleen and stomach; It is used for fatigue, diarrhea, diarrhea, thirst, frequent urination, pediatric chancre and other symptoms.

The taste of pork belly and chicken is delicious, the soup is suitable for anyone to tonic, has the effect of nourishing the face and strengthening the bones, has a very good nourishing 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, carminative wind, cold effect, kidney deficiency people eat to reduce the symptoms of urinating at night; People who have a lot of heat and night dreams can adjust their sleep at night, which is suitable all year round.

Chop the chicken into pieces, wash the pork belly and cut it into pieces, blanch it with boiling water, remove it, and set aside.

**, put oil in the hot pan, add the old ginger and stir-fry until fragrant, and then add the chicken pieces to stir-fry. Add cooking wine, salt, pepper and chicken essence and stir-fry evenly, add about 500ml of water, bring to a boil, turn to low heat and cook for about 20 minutes. Add the pork belly pieces, bring to a boil, then turn to low heat and cook for about 30 minutes, until the pork belly is soft and the chicken is cooked through.

Finally, add a small amount of salt and chopped green onion to taste, then turn off the heat.

When boiling pork belly chicken, blanch the pork belly to remove the fishy smell and then cook it with the chicken. When cooking, the heat should be moderate, not too strong or too small, so as not to cook the pork belly and chicken. Chicken and pork belly can be added with other seasonings such as ginger, goji berries, red dates, cinnamon, etc., according to personal taste, to add flavor.

The cooked pork belly chicken can be put into a thermos flask to keep it warm to make the flavor stronger. Pork belly chicken should not be stored for a long time, and it is best to eat it on the same day to avoid affecting the taste and health.

Precautions for making pork belly chicken

1. Choose ingredients: choose fresh chicken and pork belly, chicken should be boneless and skinless chicken breast, and pork belly should be washed and processed.

2. Pretreatment: Cut the chicken and pork belly into pieces, the chicken pieces need to be marinated with cooking wine, salt, ginger, green onions, etc. for 20 minutes, and the pork belly needs to be marinated with salt, vinegar, ginger, etc. for more than 30 minutes to remove the fishy smell and peculiar smell.

3. Prepare ingredients: Prepare an appropriate amount of red dates, wolfberries, yams, fungus, mushrooms and other ingredients, and soak them in water.

4. Stew: Put the pork belly and ingredients into the stew pot, add water, not too much, it is advisable to cover all the ingredients, turn to low heat and simmer for about 1 and a half hours after boiling.

Pork belly clay chicken cooking steps.

1. Stuff the chicken into the pork belly, and stuff the chicken belly with a little herbs.

2. Seal the mouth with a toothpick, put the wrapped pork belly chicken into the pot, add Codonopsis, red dates, pepper, Huaishan, add water, and boil for two hours. Then take it out, take out the toothpick to cool, cut the pork belly open, and take out the chicken.

3. Cut the pork belly into small pieces, tear the chicken apart, then pour the pork belly and chicken into it, add the wolfberries, and cook for 10 minutes. Add salt to taste and you're done.

Pork belly wrapped chicken, is a traditional local famous dish in Guangdong Province, belongs to Hakka cuisine, also known as pork belly pot chicken, phoenix reincarnation, popular in Shunde, Guangdong Province and east of Guangdong, is a necessary pre-dinner soup for banquets in Shunde, Guangdong, the soup is thick and clear, with a strong medicinal flavor and pepper aroma.

Pork belly soaked in chicken. 1. Raw materials: 1 pork belly and 1 chicken.

2. Ingredients: ginger slices, jade bamboo, red dates, Huaishan, codonopsis, wolfberry, cooking wine.

3. Process: 1. Cut and wash the chicken and belly, remove the lumpy oil in the pork belly and chicken belly, drain the water, and put it into the soup whole.

2. Add the belly, chicken and ingredients to the container with water, cover and bring to a boil, then change to a simmer for 20 50 minutes.

3. After the soup is completed, add an appropriate amount of salt, let it stand for 2 minutes to remove part of the oil on the top layer of the soup, add chopped green onions, shredded ginger and a little pepper, and it can be served.

4. Note: 1. Stewing for too long will make the chicken too bad, and the time can be changed according to the preference of the eater. You can also use chopsticks to insert into the chicken to test how soft the chicken is.

2. Chicken is tender and easy to stew, and old chickens have to be boiled for a long time.

3. The preferences of different places are different, some put the whole chicken and the whole belly into the soup, and there are also 4 or 6 large pieces, or small pieces into the soup. After the whole stewed soup is ready, take it out and let it cool and cut it into pieces.

4. The water consumption is based on the degree of soaking the raw materials 2 5 cm, and the water consumption can also be appropriately changed depending on the diners' requirements for the thickness of the soup.

1. Wash the pork belly. Flip open the pork belly and rinse away the impurities with running water first. In a pot with pork belly, pour some vegetable oil and rub the pork belly.

Repeat 3 or 4 times. This is a trick to wash pork belly, after washing, you can wash it with starch again to rest assured. The other side should also be cleaned.

2. Put the chicken into the pot and copy the water. A whole chicken is relatively large, and it may be difficult to stuff the whole into the pork belly. When buying, you can ask the boss to help cut the chicken wings and drumsticks first.

If there are fewer people, half a chicken is enough, cut or not, depending on personal preference. When I made it whole, except for the chicken thighs and wings.

3. Take half of the herbs and stuff them into the chicken belly and half of the pepper granules. I also put a few slices of ginger. The belly was still empty, and I stuffed the feet and wings into the belly of the chicken.

4. Stuff the chicken stuffed with medicinal herbs into the pork belly.

5. Seal with wire.

6. Put it in a pot and put in the remaining herbs and ginger slices. Add water. Put a little salt, and you can add it later when it is light.

7. Start cooking. Use a casserole or pressure cooker. I used a pressure cooker, and after it bubbled, I continued to press it for a few minutes and then turned it off.

8. When it's cold, you can turn on the pressure cooker, remove the rope, cut the pork belly into pieces, the chicken is already very bad, and you can make it into a shredded chicken, but it's too hot, and I still use it to cut.

9. Put the pork belly and chicken back into the pot, this is all the herbs mixed together, and then use the pressure cooker to suffocate until the air sounds, and the pork belly will be delicious after a while.