How to make belly chicken soup pot

Pig stomach is very nutritious. It contains many vitamins and various trace elements needed by the human body. Eating pig stomach regularly has many benefits to human health. Everyone is familiar with chicken soup. Chicken soup is also rich in nutrients and is very good for nourishing the body. If you stew pig stomach and chicken together, it not only has high nutritional value but also tastes delicious. The following introduces the method of making pig stomach chicken soup pot.

How to make belly chicken soup pot

1. Wash a whole pig stomach with flour, then soak it in vinegar, salt, and wine. You can also use rice water to wash the pig stomach. This way of washing can remove the odor.

2. Soak half a pound of glutinous rice for a few hours, drain and add a little soy sauce, salt, chicken essence, chopped green onion and ginger, mix well;

3. Wash the chicken and blanch it with salt and wine for a while, then stuff the chicken with soaked mushrooms, ginger, onion and a little glutinous rice;

4. Stuff the processed chicken into the washed pig's stomach, and stuff some glutinous rice into the space between the pig's stomach and the chicken. Then seal the opening of the pig's stomach with thread. Put these things into a pressure cooker, add a little salt, scallion knots, ginger, pepper, Codonopsis pilosula, Polygonatum odoratum, rice wine, etc., then add water and press for 45 minutes.

Target Group

It is suitable for those who are weak and frail; suitable for those with weak spleen and stomach, loss of appetite, diarrhea and dysentery; suitable for those with insufficient qi, qi deficiency and sinking, male spermatorrhea, and female leucorrhea; suitable for those with weak body and frequent urination; suitable for children with malnutrition.

Dosage

1. Pork belly is suitable for frying, roasting, mixing and making as raw material for mixed hot pot;

2. After the pork tripe is cooked, cut it into long strips or blocks, put it in a bowl, add some soup, and steam it in a pot. The pork tripe will double in thickness and will be tender and delicious. But be careful not to add salt first, otherwise the pork tripe will shrink.

Edible effects

Pork tripe is sweet in taste and slightly warm in nature. It enters the spleen and stomach meridians. It replenishes deficiency and strengthens the spleen and stomach. It is used for symptoms such as weakness, diarrhea, dysentery, thirst, frequent urination, and malnutrition in children.

Tips

1. Skillfully wash and cook pig's stomach: wash the pig's stomach with clean water several times, then put it into a pot with boiling water, turn it over frequently, take out the pig's stomach before the water boils, and then remove the dirt on both sides of the pig's stomach.

2. Fresh pig stomach is yellow-white in color, firm to the touch and contains a lot of mucus. There are no lumps or hard particles in the stomach and it is quite elastic.

What to buy: Choose pig stomach that is elastic, has firm texture, contains a lot of mucus, is white with a slightly yellowish exterior, and has no hard grains or lumps inside.

Avoid when purchasing: Do not buy those that are light green in color, have blurred mucous membranes, loose and easily broken tissues, or have a foul odor.

Cooking tips: After the pig's stomach is cooked, cut it into long strips or blocks, put it in a bowl, add some soup, and steam it in a pot. The pig's stomach will double in thickness and will be tender and delicious.

Cooking taboos: Be careful not to add salt first, otherwise the pig's stomach will shrink.

Recommended eating habits: For pregnant women with insufficient fetal energy, or those who suffer from repeated miscarriages or weakness after delivery, it is most appropriate to stew pig stomach until it is cooked like porridge and eat it frequently.

Food taboos: Pork tripe and lotus seeds (burned with white eggplant branches) can easily cause poisoning.

Storage: Pig offal is not suitable for storage and should be eaten immediately after purchase.