Does Hakka pork belly chicken really nourish the stomach? How to make Hakka pork belly pot chicken

It can nourish the stomach.

Efficacy and role of pork belly.

Strengthen the spleen and stomach. 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.

Replenish the air. According to the experience of Wang Yuying, a food doctor in the Qing Dynasty, if a pregnant woman has insufficient fetal gas, or who repeatedly suffers from semi-parity and false winners after delivery, it is most suitable to use pork belly to simmer and cook it like mince, and take it frequently. If simmered with ham, it is especially supplemented.

Make up for the deficiency. The man is weak and semen, a pork belly, red lotus seeds with a heart, boiled millet, a pestle pill and a large tongzi, and thirty pills per light salt soup.

It is really to nourish the stomach, which starts with the practice of pork belly chicken, pork belly chicken is a dish accumulated and studied by ancient doctors for a long time, and Fu Xin Ji uses traditional methods and wild mountain mushrooms, wild vegetables, etc., to cook different flavors of "pig belly chicken". In particular, the edible chickens are more than 160 adult chickens raised in the Guangxi base, so they have a significant effect on the stomach.

It turns out that the health soup of Fuxin Ji Pork Belly Chicken Restaurant still has so many effects, no wonder I feel very happy every time I eat it.

It turns out that Fu Xin Ji's health soup still has so many effects, no wonder I feel very happy every time I eat it.

Yes, anyway, every time I finish eating at Fuxin Ji, my appetite is always warm and comfortable.

Yes, my lover loves to go to Fuxin Ji to eat health hot pot, saying that it can be beautiful.

Pork belly is the stomach of pigs of the pig family. Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., which has the effect of tonifying deficiency and strengthening the spleen and stomach, and is suitable for people with qi and blood deficiency and thin body.

Hakka pork belly chicken has a certain effect, I think it will also vary from person to person, don't believe it too blindly, but it is delicious after making it, you can taste it.

Simple method: prepare a pork belly (to clean the pork belly in reverse, generally wash it with barat leaves, that is, pomegranate leaves); A small handful of white pepper, about 50 grams, should be crushed and packed in a small soup bag; a small amount of ginger slices; Salt; A cleaned chicken, the size depends on each person's preference, but it is best to be smaller than the capacity of the pork belly.

Method: Put the wrapped walnuts into the chicken belly, then put the chicken into the pig's belly, put it in the soup pot, put an appropriate amount of water, the water should be less to be able to cover the pork belly, if you like to drink more soup, you can also put some water.

First boil on high heat for about 20 minutes, then turn to medium and low heat for half an hour to an hour, depending on the size of the pork belly and chicken, the time can be adjusted by yourself.

When the time is up, scoop up the pork belly again, leave the soup in the pot, and the soup must not be poured out.

The pork belly cools a little, take the chicken out of the pork belly, cut it into pieces, the pork belly fights into thin strips, put the chicken pieces, belly strips, and pepper packets back into the pot, put a few slices of ginger, and put an appropriate amount of salt. It is OK to prepare the fire for about fifteen minutes in the middle and small celebrations.

It's relatively simple, but it's still more complicated to do, this is the traditional practice of ruining the Hakka pork belly pot chicken, when I was a child, I saw my grandmother and my mother did it, but these years have been done by eating my mother, hehe... The approach may not be very detailed.

Ingredients: 1 fresh pork belly completely washed, 1 chai chicken, appropriate amount of green onion, ginger and pepper.

Preparation method: 1. Remove the pork belly from water (10 minutes) and let it cool. 2. Put a small amount of green onion, ginger and peppercorns in the belly of the chai chicken and stuff it into the pork belly.

3. Tie or sew the opening of the pork belly tightly. 4. After boiling an appropriate amount of water, put in the pork belly wrapped in chicken. 5. Simmer over low heat for 3 hours.

6. Take out the pork belly and season the soup with salt. 7. Cut the pork belly into shreds, tear the chicken into strips, and dip it in scallion oil and light soy sauce according to the eating method of white-cut chicken. 7. The most important thing is to drink the soup in the pot, the nutrients of the chai chicken are absorbed by the pork belly and dissolved together in the soup slag, the clear soup is a perfect fusion of two different umami, so it is naturally delicious, drink a few bowls of belly, the stomach is warm, and it feels very comfortable.

Efficacy: According to the theory of which to eat and which to supplement, this soup should have the effect of replenishing qi deficiency, strengthening the spleen and stomach, and eliminating the accumulation of food.

Pork belly and chicken. Ingredients: a pork belly, a chicken (about two catties), half a black peppercorn, a pack of ingredients for clay chicken, a cup of milk, salt, ginger, and wine.

Method:1Chop the chicken through the water.

2.Wash the pork belly with vinegar or baking soda and peanut oil, put it in a pressure cooker and press it, then slice the pork belly.

3.Put the above ingredients together in a pot, add the soup for boiling pork belly and some water, and cook together! When it's almost cooked, add another glass of milk and it's done!

Taste: Black pepper has the effect of removing cold, mixed with the unique taste of pork belly and chicken, fragrant and appetizing!

Pork belly wrapped chicken is actually a very traditional dish in the Hakka region, with a very long history. It was first eaten by Hakka women during confinement, and it is said to have a good tonic effect. It also has another nice name, which is called "Phoenix Descending".

The phoenix is a symbol of auspiciousness and wealth in our country, and it entrusts people's good hopes. Later, this dish was reinterpreted and carried forward by the masters, and gradually became a dish often made by Hakka banquets, but it is indispensable for all festive banquets, so the dish of pork belly and chicken is becoming more and more famous. With the development of catering, the exchange between various cuisines has increased, and Fengjian pork belly and chicken have also entered ordinary restaurants, and now this dish can also be eaten in some restaurants that do not specialize in Hakka cuisine.

Step 1: Drink the soup The soup base of the pork belly and chicken contains a lot of goodness, and the medicinal materials used in each store are different, so the taste and efficacy will also be different. But in general, pepper and pepper root are indispensable in it.

Pepper has the effect of warming the stomach and driving away cold, can treat stomach cold vomiting, intestinal cold diarrhea, abdominal and stomach pain, especially suitable for people who eat cold food or suffer pain in winter. Pepper root has the effects of strengthening the stomach, driving away cold, and **rheumatism joint pain. There are many other herbs in the soup, and the specific recipe varies from store to store.

The choice of pork belly wrapped chicken is very important, the pork belly should be one pound three taels to one and a half pounds of the left chain base right, too small pork belly can not wrap the chicken completely, too big the taste is tougher. The chicken should also be of moderate size, and the chicken should be free-ranged, fragrant and not too greasy. The taste of the chicken cooked in the soup is always not smooth enough, so there is not much difference between eating it first and then eating it after drinking the soup.

Pork belly can be eaten early, and the taste will be a little worse if it rolls for a long time. Step 3: Add other ingredientsThis pork belly wrapped chicken can actually be used as a hot pot soup base, and different ingredients are added to it, so the taste of the soup will change a lot.

1 pork belly, 1 chicken, 3,000 ml of chicken broth, 200 grams of sauerkraut, 30 grams of pickled pepper, 10 chili peppers, 50 grams of ginger, 50 grams of green onions, 10 grams of garlic slices, 60 grams of white pepper, 75 ml of wine, 200 grams of fresh bamboo shoots, 150 grams of water fungus, 200 grams of vermicelli.

1.Wash the pork belly, boil the water for 5 minutes, remove the white film on the side of the belly, then wash and cut into strips, and set aside.

2.Chop the chicken, slice the sauerkraut, remove the stalk of the pickled pepper and cut the seeds, cut the green onion into sections, remove the stem of the finger pepper, cut the ginger into shreds, soak the vermicelli and set aside.

3.Add pork belly with white pepper to the chicken broth and cook for about 1 hour.

4.In another oil pot, stir-fry the sauerkraut, pickled pepper, ginger, finger pepper, garlic slices and green onions until fragrant.

5.Put (4) into the pork belly soup pot, add fresh bamboo shoots and water fungus, and finally cook the chicken pieces, add vermicelli.

Pork belly chicken, soup stock pharmacies are sold.