Gallnut chicken is a traditional dish in Guangdong province, also known as Phoenix Rebirth and Gallnut Hot Pot. It is a necessary pre-dinner soup for banquets in Hakka areas of Guangdong. The soup is thick and clear, with a strong Chili flavor. You will find that the water has become turbid. Wipe it twice. Cut off the white foreign bodies and attachments on the pig's stomach with a knife. Clean it, then rub it twice without water and flour, rinse it and then wash it with white vinegar, and basically there is no odor.
Remove the white grease from the pork belly, then turn it over and rub it repeatedly with salt, flour and peanut oil, and wash both sides. Salt sterilization, flour decontamination, peanut oil to remove the smell of pig stomach itself. Take out the Chili packets and ginger slices, throw them away, then cut the chicken into pieces, cut the pork belly into pieces, put them back in the soup pot to continue stewing, and then add salt to taste. Eat meat with soup. If you think the taste of meat is weak, you can dip it in it to increase the taste of meat.
After boiling, turn to medium heat and come out milky white in about seven or eight hours. Boil pork belly separately, then take the cooked pork belly of Tonga and season it later. The cooked original soup may smell fishy, and the extra soup will freeze after cooling, so it can be used next time. ) Look at the picture, it should be a traditional Hakka local dish, Wuhuaji, also known as Wuhuaji Hot Pot, and Phoenix reincarnation. Popular in eastern Guangdong, this dish is a necessary pre-dinner soup for banquets in Hakka areas of Guangdong. The soup is thick and clear, with strong medicinal flavor and pepper aroma.