Wuhuaji is one of the famous Hakka dishes in Guangdong, which is popular in Huizhou, Heyuan and Meizhou in Guangdong. Pork belly chicken, as its name implies, is to wrap raw chicken with raw pork belly, tie both ends with needle and thread, then cook it in a special soup, scrape the pork belly clean before eating, take out the cooked chicken and cut it into pieces, and then put it back in the original soup to cook it before eating. This kind of eating method adds an old fire eating method to the raw rolling hot pot, which saves time and eats delicious chicken. "

material

Ingredients: 800g of chicken, 500g of pork belly and 5g of pepper.

Auxiliary materials: Lycium barbarum salt 100g raw flour 100g ginger 30g.

Practice of stewed chicken soup with pork belly

1.

Add raw powder and salt to pork belly and knead it repeatedly, and wash away mucus and odor. I washed this step four times.

2.

Then put it in a pot and blanch it.

3.

Cut the chicken into pieces.

4.

Slice ginger, medlar and pepper for later use.

5.

Except Lycium barbarum, all the ingredients are stuffed into the pig's stomach and then sewn with needle and thread.

6.

Put water and ginger slices in the casserole, and then put the pork belly in.

7.

Bring the fire to the boil and simmer for 3 hours.

8.

Time is up, fish up the pork belly, take out the chicken pieces when it is cold, and cut the pork belly into pieces.

9.

Pour the diced pork belly and chicken pieces into the soup.

10.

Add Lycium barbarum, cook for 20 minutes and season with salt.