How to cook pork belly and chicken, what’s the best way to make it taste good?

Pork belly chicken is one of the most popular foods among people. Many people may only see the appearance of it, but don’t know how such delicious food is made. Many people think that pig stomach chicken is just stuffing pig stomach into the chicken's body. Is this the actual method? Now, let us take a look at what the truth is. After reading the following introduction, you will have unexpected gains.

1. Prepare the main ingredients: a clean pig's stomach (repeatedly wash it with cornstarch and salt until there is no odor. The smell is not good and it is a bit tiring. Wash it more than four times and rinse it countless times) and a fresh free-range chicken (here, we don't blanch it in water, because we are afraid that the pig's stomach will shrink after blanching and the chicken can't be stuffed in)

2. Add the auxiliary ingredients, which include: Codonopsis pilosula, ginkgo, Astragalus membranaceus, wolfberry, and the indispensable peppercorns, about 40 grains. These can be bought in supermarkets.

3. Stuff half of the ingredients except wolfberry into the chicken's stomach (cut off the chicken's head and feet first)

4. Stuff the chicken into the pig's stomach. The opening of the pig's stomach should be tied up, but you can't find a thread, so use the chicken head and feet to block it so that it won't leak.

5. Fill the casserole with clean water, put the pig's stomach in and add a few slices of ginger.

6. Add the remaining ingredients (except wolfberry).

7. Bring to a boil over high heat first.

8. After skimming off the foam, cover with lid and simmer over low heat. The fragrance slowly came out and filled the whole room. 9. After two and a half hours, turn off the heat. It looks very greasy, which is normal considering there are so many ingredients.

10. Take out the pork stomach and prepare to cut it into pieces. It was too soft and small parts broke off during the process of taking it out. 11. Cut open the pig's stomach and look at the chicken; it is almost all broken into pieces.

12. Put on disposable gloves and cut the pork stomach into long strips. The chicken is too soft, so tear it by hand... Then put the cut pork stomach and chicken pieces back into the casserole (please remove the medicinal residue inside), then add the wolfberry and boil it for another 10 minutes.

13. After 10 minutes, add salt and eat it. It is really delicious.

Recipe Tips:

1. After buying the pig's stomach, you must scrub it carefully several times. Using salt, white vinegar, and starch can effectively remove the odor of the pig's stomach. This is also the method I just learned.

2. If the pork belly is cooked in the pressure cooker for a longer time, it will be soft and tender, and if it is cooked for a shorter time, it will be crispier. Generally, 10 minutes is enough. I personally prefer a slightly crispy pork belly.

3. There is no need to stew the chicken for too long after putting it in, about 10 minutes will be enough. I feel that the local chickens nowadays are not completely local chickens. They are not resistant to stewing and will easily become soft and mushy if cooked for too long, affecting the taste. So the chicken will taste better if you cook it for a shorter time. However, you can also use old hens to cook, they are very durable.

4. If there are children at home drinking soup together, then reduce the amount of white pepper, otherwise the children will feel it is a bit spicy and refuse to drink the soup.

5. To get a natural milky white soup, I think you should use a casserole to stew the pork tripe and broth from the beginning, cook for 1.5 to 2 hours, then add the chicken and cook for half an hour. However, if we want to get the milky white soup color like in the restaurant, we all agree that we still have to add some milk.

The pork tripe and chicken made in this way are especially delicious. If you enjoy it, remember to share it with people around you.