Winter has come, the weather has become cold, recommend a big supplement to everyone, and the name of this dish is called pork belly chicken, in fact, the correct name of pork belly chicken should be pork belly wrapped chicken, is the traditional local dish of Guangdong Province, belongs to the Hakka cuisine so-called pork belly soup is based on pork belly as the main ingredient, and then can be added on the basis of ordinary pork belly soup with various accessories, condiments, can make different flavors of pork belly soup, such as pepper pickle pot pork belly soup, cuttlefish pork belly soup, white fruit rotten bamboo pork belly soup, lotus seed pork belly soup, mustard pork belly soup, Stewed pork belly soup, chamomile pork belly soup, etc., are diverse in style and have a good tonic effect.
Introduction to the practice of pork belly wrapped chicken
Raw materials: lotus seeds, red dates, goji berries, ginseng each appropriate amount; horseshoe 4 two, ginger slices to taste
Pork belly wrapped chicken to be prepared
1, butter chicken 1, slaughtered into pieces into a large bowl, add the right amount of salt, ginger pieces with a knife to crush, scallions into green onion knots, put into the bowl, add the appropriate amount of Shaoxing flower carving wine, grasp the hand, marinate for 20 minutes;
2, fresh pork belly 1, the pork belly in turn, add the appropriate amount of flour and salt, after repeated rubbing with your hands, wash with water, and then scrub according to this method once, touch with your hands without a sense of stickiness and slippery to wash;
3, put the pickled chicken into the pork belly, find a steel brazing or bamboo skewer, sew up the mouth of the pork belly; put the sewn pork belly into the sand bowl, add the appropriate amount of water, put in the ginger slices, cover the pot and boil on high heat, turn the heat to the heat, simmer for 3 hours, if the middle water is less, do not add cold water to add boiling water;
4: Open the lid, add lotus seeds, ginseng, red dates, goji berries and horseshoe, cover the lid and simmer for 30 minutes;
5, add the appropriate amount of chicken essence to taste, fish out the pork belly on the cutting board, remove the steel brazing or bamboo skewer, use a knife to break the pork belly, pick up the spring onion, put the chicken back into the pot; pork belly cut into belly slices, cover the chicken, re-boil, sprinkle with green onions and serve.
note:
1. Pork belly must be repeatedly washed several times.
2. Pepper is spicy, if you can't eat spicy, you can put a little less.
3. Pork belly is easy to stick to the pan, pay attention to turning the noodles.
4. Chickens can be chopped into pieces or made whole, depending on personal hobbies.