Ingredients: pork tripe 1, native chicken 600g, bamboo shoots120g.

Accessories: 5g of white pepper, 0g of ginger 1, 3g of refined salt, 5ml of concentrated chicken juice.

1, a pork belly. As shown in the figure below:

2, chicken soaked in water. As shown in the figure below:

3, pork belly cut into strips, blanched and washed. As shown in the figure below:

The chicken in the pot is drowning.

5. Wash and drain the oil juice.

6. Prepare ingredients such as bamboo shoots and white pepper.

7. Cut bamboo shoots, chop white pepper and slice ginger.

8. Put the dried pepper, ginger and white pepper into the rice cooker.

9. Add pork belly.

10, add enough hot water, turn on the power supply, and select the button for 4 hours.

1 1, after 2 hours, add blanched chicken and bamboo shoots.

12, with 0.5H left, add salt.

13, add concentrated chicken juice to taste.

14, time is up, the soup is finished, and the bowl can be eaten.

15, finished product drawing.