The most delicious chef teaches you the techniques and ingredients for making Pork Stomach and chicken

raw material:

One three-yellow Chicken, one pork Stomach , 2 Codonopsis pilosula sprigs, Sichuan peppercorns, green onions and ginger, star anise, Sichuan peppercorns

1. Next, we first cut the three-yellow chicken, clean the internal organs, then chop off the chicken butt, then chop off the chicken nails, then break off the chicken joints, rinse the chicken belly with clean water and clean the internal organs.

2. Then put the Chicken feet into the chicken belly. The two chicken legs should be put in crosswise, and then the Chicken wings should be stuffed through the opening of the chicken neck . The two chicken wings are symmetrical in shape.

3. Next start processing the Pork belly. First, turn the pork belly over and clean the pork belly oil with a knife. If the oil is not clean, it will affect the taste of the soup.

4. Put the washed Pork Stomach into a basin, add cooking wine and salt to wash, and then rinse with clean water. After cleaning the inside, turn the pork belly over, add salt and cooking wine again, and repeat cleaning 2-3 times. Cook until there is no mucus on the surface of the pork belly.

5. When cleaning, there will be yellow skin on the head of the pork belly. This must be cleaned, as the yellow skin will become bitter.

6. After washing the pork belly, stuff three yellow chickens inside, then add a few slices of green onion and ginger, a stick of Codonopsis pilosula, star anise, and peppercorns (you can add star anise and peppercorns or not according to your own situation) , then seal it with a toothpick and set aside. The next step is to start boiling water.

7. Add water to the pot, then add pork belly and chicken to blanch. After the water boils, cook for about 1 minute, remove and rinse with clean water. At this time you can see the white skin on the surface of the pork belly. Hang it off with a knife. Then rinse with clean water. The above steps are the preliminary preparations for processing pork belly chicken.

8. Start simmering the soup below. Put the pork belly chicken into the pot, add as much water as possible, then heat it up, then add star anise and Sichuan peppercorns, then add onions, ginger, Codonopsis pilosula, Sichuan peppercorns. After the water boils, reduce to a simmer. Turn on the fire, calculate the time, and continue to stew the chicken Tripe for about 3 hours.

9. After 3 hours, take out the stewed belly chicken, control the soup in the belly chicken, then cut it in the middle with a knife, remove the toothpick, and pick out the green onions and ginger inside. Tear the chicken into small pieces and put them in the casserole, then chop the pork belly into strips and put them in the casserole.

10. Then put the casserole on the fire and add the original soup. After the fire boils, turn to low heat and remove the foam on top. If you like angelica, you can add a few slices of angelica to increase the fragrance of the dish.

11. Start seasoning below, add pepper, salt to taste, and simmer for 5 minutes.

Tip:

1. The most important thing for making belly-wrapped chicken is to clean the pork belly. When simmering soup, try to add enough water at a time.

2. The tenderness of the meat can be increased or decreased according to your preference. If you use a pressure cooker, the pressing time is about 35 minutes and simmering for 3-4 hours.

3. The seasoning of the finished product highlights the flavor of Sichuan peppercorns.