Pepper pork belly stewed chicken
Step 1 Cook pork belly and hang white soup
1. Take fresh pork belly to deal with clean impurities, add flour and white vinegar to rub repeatedly, rinse clean, blanch the water; then take 3 chicken racks, 4 pork stick bones and chop them into large pieces, slightly rinse the water to remove the excess blood water, put them in boiling water and blanch them thoroughly, fish them out and put them into a stainless steel bucket. 2. Put 5 kg of pork belly into a stainless steel bucket, inject 15 kg of water, after boiling on high heat, skim the foam, continue to heat for 30 minutes, at this time the soup has been relatively thick, after skimming the foam of the soup noodles, inject boiling water again into 10 kg, after boiling, change to medium heat for 30 minutes, and then use a small heat to heat for 20 minutes, at this time the pork belly has matured, the pork belly is fished out, and the slag is filtered out to become a white soup. 3. Cut the pork belly into 10× 1.5 cm long strips. 4. Take half a clean Qingyuan chicken (weighing about 300 grams) and wash it, chop it into 2 cm thick pieces, put it in boiling water and blanch it thoroughly.
Step 2 Process the saucer
There are two kinds of pork belly chicken saucers, one is soy sauce and the other is vinegar blended. The method of soy sauce is: pour 10 grams of cooking oil into the pot, when it is 50% hot, first add 15 grams of ginger rice, 12 grams of green onion and stir-fry to make the aroma, pour in 40 grams of Lee Kum Kee soy sauce and water, 2 grams of monosodium glutamate and sugar, and 1 gram of chicken powder to boil. The method of vinegar blending is: put 20 grams of cooking oil in the pot and heat it, add 2 grams of dried bullet dried pepper segments and simmer, then add 8 grams of diced peppers, 15 grams of green onions and 15 grams of simmering incense, cook 20 grams of purple forest vinegar to make the incense, and then pour in 35 grams of water, 3 grams of salt, 8 grams of monosodium glutamate, 5 grams of chicken powder, and bring to a boil.
Step 3 Cook well
Take the sand pot and pour in the processed Qingyuan chicken, pork belly strips 250 grams, pour in the white soup boiled in advance 1.3 kg, add 10 grams of salt, MONOS glutamate, chicken powder, white pepper 6 grams each, black pepper powder 0.6 grams, and then add 1 gram of goji berries, 1.5 grams of white zhi, 7 grams of soaked small red dates, 2 grams of ginseng and bring to a boil, change the heat to low heat for 3 minutes until the chicken is mature, get off the table, dip the chicken and pork belly strips with two kinds of saucers, add soup after eating chicken and pork belly strips, and shabu vegetables.
Pork belly stew chicken is the first made by Guangdong masters, and spread to other provinces and cities, here is to recommend a most high-profile young culinary artist Ouyang Yewei made pork belly chicken method:
Step 1: Hoisting the soup
The raw materials we use to make the soup are very common, that is, pig bones and chicken skeleton bones, but the soup process is very exquisite, after nearly ten hours of heating, the soup can be thick, white and fragrant. The method of boiling soup is: 1. Take 50 kg of pig hind leg bones and wash them, saw one into two pieces, so that the bone marrow is exposed. Soak the sawn pork bones in water for at least 1 hour. If the amount of pork bones soaked is relatively large, generally hundreds of pounds, then it must be soaked overnight to use. If you do not soak in blood water, the soup will be yellow in color and have a peculiar smell. 2. Chicken rack 10 kg washed clean, slightly rinsed. 3. Put the pig bones and chicken rack bones into a cold water pot, bring to a boil on high heat, heat on medium heat for 10 minutes, remove the black foam produced while heating, until there is no foam in the water, fish out the pig hind leg bones and chicken rack bones, put them into the largest stainless steel bucket, add water (about 100 kg), bring to a boil over high heat, change the low heat to hang for about 8 hours, then open the fire, top the soup for 30 minutes, and filter from the fire.
Step 2 Pork belly
Pork belly can only be fully released after a long period of heating, so we usually cook it in advance. Treatment: Scrape the pork belly inside and out, add flour and white vinegar and rub repeatedly, wash to remove impurities, put into a sand pot, add green onion, ginger slices, cold water, a little star anise, bring to a boil over high heat, change to low heat and cook for 1 hour until rotten, take out and cut into thumb strips.
Step 3 Kill the chicken
To make pork belly stewed chicken, you must choose the best quality chicken breeds. We chose the mountain mule chicken stocked in Zhanjiang, Guangdong Province, and the hair control is 2.5 kg -3 kg. This chicken is not only very fragrant, but the meat is not too greasy. After the chicken is slaughtered, it is chopped into small pieces and rinsed with water (but do not rinse too long, otherwise the oil and aroma of the chicken will be lost).
Step 4 Make the bottom of the pot
After the guests order, we take a large sand pot, pour in 600 grams of pork belly strips, 1 kg of raw chicken nuggets, 15 grams of white pepper, 30 grams of ginger slices, add the washed herbs (10 grams of cordyceps flowers, five-fingered peach, red ginseng, party ginseng, goji berries, astragalus 5 grams each, jade bamboo 2 grams), pour in the bottom soup 2 kg, bring to a boil, change to medium heat for 10 minutes, add 25 grams of salt to taste, and serve.
Its ingredients are: green onion, chopped coriander, white sesame, sesame paste, spicy sauce, zhuhou sauce, hoisin sauce, sesame oil, peanut crumbles, sugar, tofu milk, brine shrimp sauce, chili oil, garlic grains, beef sauce, wild mountain pepper crushed, shacha sauce, soy sauce. Diners can make their own saucers according to their own preferences.