Meizhou Pork Belly Chicken

Answer 1

The following is a cooking method of Meizhou Pork Belly Chicken:
1. ** Washing the pig belly **
- First, he washed the pork belly with salt and raw powder several times, then turned the pork belly over, scraped the dirty things inside the pork belly with a knife, and then washed it with water. Then, he added some flour and washed it with his hands to clean the layer of mucus on the outside. Then, he turned the other side over and grabbed it hard. Then, he poured in clean water to wash it clean. He had to make sure that both sides were washed properly.
- You can also use tap water to rinse the outside first, then turn the pig belly over to wash the inside (when washing the inside, put the pig belly in a basin, do not put water, add three spoons of flour, grab it with two hands, then rinse it with water, repeat two or three times); Then add three small spoons of salt, grab the pig belly with two hands, then rinse it with tap water, repeat 2 - 3 times; Add some white vinegar, grab it with two hands, then rinse it with tap water, until the water is clear and the pig belly is clean, then turn it back. The outer layer was washed the same way, but the amount of flour and salt could be reduced. Finally, it was soaked in vinegar, salt, and wine for ten minutes.
2. ** Treat the chicken **
- Choose a fresh chicken (2 - 3 pounds is enough), wash it clean and remove the chicken's toenails and chicken wings. Add green pepper, cooking wine, ginger slices, and spread them evenly by hand. Or wash the fresh chicken and blanch it in water once, remove the foam, and let it cool down.
3. ** Prepare the ingredients **
- The ingredients could be pepper (adjusted according to one's physique and taste. More for cold people and less for hot people), 15 red dates, four dangshen, one tael of fragrant bamboo, an appropriate amount of wolfberries, a few aniseed, two fragrant leaves, a small section of laurel, a little salt, cooking wine, chicken essence, ginger, etc. You could also only prepare pepper and salt to maintain the original taste.
4. ** Stuffed pork belly **
- If more ingredients were prepared, the pepper could be stir-fried to produce a slight fragrance. Then, ten red dates, an appropriate amount of wolfberries, and pepper could be stuffed into the pig's stomach. Then, the processed chicken would be carefully stuffed into the pig's stomach, and then the opening of the pig's stomach would be sealed with a toothpick or a sterilized needle and thread.
5. ** Stewed Pork Belly Chicken **
- He put water in the pot, put in the brewed pork belly chicken, added a few slices of ginger, and a small amount of cooking wine. He blanched the water once and removed the floating foam until the pork belly swelled and the floating foam disappeared. He poured out the original water, then added the water that had not been soaked in the pork belly noodles, added other ingredients, boiled it over high heat, and then poured it into the earthen pot and simmered for 1.5 hours. In the middle of the 20 minutes, fish out the fragrant leaves The fragrant leaves have a bitter taste after being cooked for a long time. Or pour away the water used to blanch the pork belly and put in a pot of clear water. Put a tray in the pot to prevent the pork belly from burning. Cook for about 45 minutes to 1 hour. When the soup turns white, scoop up the pork belly and slice it. At the same time, put the blanched chicken in the pot.(This was a must for chickens that were not domesticated.) Then, he put a handful of crushed white pepper into the pot. After slicing the pork belly, he placed it in the pot with the chicken and pepper for about 45 minutes. Finally, he added some salt to season. There was no need to add oil.(The chicken and pork belly could be boiled with oil, and the excess oil had to be scooped out.)
6. ** Follow-up seasoning and eating **
- About 15 minutes before the pot was ready, he could put in a handful of wolfberries and an appropriate amount of salt. After the pot was ready, he cut open the pork belly with a knife, took out the chicken inside, and cut it into small pieces together with the pork belly. You can first drink the original pork belly chicken soup, then cut the pork belly chicken into pieces and put them into the soup to continue boiling for 5 - 10 minutes before eating the pork belly and chicken. You can also add dried vegetables, mushrooms, winter melon and other miscellaneous vegetables to absorb the taste of the meat, so that the taste of the soup becomes clear and sweet. Finally, add meatballs, fresh chicken, bamboo intestines and other meat, just like making a hot pot, so that the soup becomes richer and more delicious.