Pepper pork belly chicken - step by step guide

Pepper pork belly and chicken is a traditional Guangdong dish, which is deeply loved by the people of Guangdong. Whenever people go to Guangdong, they never forget to order pepper pork belly and chicken. What is the reason that makes everyone miss it so much? Pepper has many functions, such as warming the stomach and stopping vomiting, etc. At the same time, pig tripe also has many functions, such as replenishing deficiency and strengthening the spleen and stomach, etc. So how do you make this dish? What else do we need besides pork tripe, a native chicken, and some green onions? Let us take a look at it together below.

Material

Main ingredients: one pig stomach and one fresh local chicken.

Auxiliary ingredients: a section of scallion, a piece of ginger, a star anise, a small piece of cinnamon, three spoons of cooking wine (one spoon for blanching pork tripe, one spoon for blanching native chicken, and one spoon for making soup), 30 grams of pepper, two roots of Codonopsis pilosula, 20 grams of Polygonatum odoratum, 10 seedless dates, 20 wolfberries, a dried mushroom, and appropriate amount of salt.

practice

1. How to handle pig stomach: Rinse it repeatedly with water. You can add some vinegar when washing. Rub it repeatedly with your hands to wash off all the mucus. Boil water, add a spoonful of cooking wine after the water boils, put in the cleaned pork belly, blanch until the pork belly changes color, about 5 minutes, take out the pork belly and continue to rinse it inside and out with clean water, cut it into long strips with a knife and set aside;

2. Cut the chicken into large pieces and clean them. Boil water. Add a spoonful of cooking wine after the water boils. Put the chicken pieces in and blanch them until they change color. Take them out and rinse them with clean water. Set aside.

3. Prepare all the ingredients for the stew, pound the ginger, and rinse the codonopsis and polygonatum with water;

4. Take a soup casserole, put in the blanched pork tripe and chicken pieces, then put in all the stew ingredients except salt, add enough water, bring to a boil over high heat, skim off the foam, then simmer on low heat for about 90 minutes, finally add appropriate amount of salt and cook for 20 minutes, until the pork tripe and chicken pieces are soft.

This dish requires a whole pork stomach, a whole chicken and a large amount of white peppercorns. A whole pork stomach is difficult to buy, so it is recommended to make an appointment with the store one or two days in advance at the market; crushed white peppercorns will be more fragrant, and it is not recommended to use ready-made pepper powder.