Materials on the practice of belly-wrapped chicken
Ingredients: pork tripe 1 chicken.
Accessories Longan Measure Lycium barbarum 1 pinch
Seasoning vinegar, onion, ginger, star anise, pepper, flour and pepper.
The practice of wrapping chicken in the stomach
1. One pork belly, washed twice with clear water, continuously rubbed with vinegar and flour to remove odor and mucus, and then washed with clear water.
2. Turn the pork belly upside down, put it in water with pepper and aniseed, cook for half an hour, then take it out and soak it in clear water, and pour out the soup. Pork belly is cooked upside down, which can protect the oil on the surface of pork belly from escaping when cooking. These oils are good things.
Chop the chicken into small pieces, and chop the pork belly into small pieces. Prepare shallots, medlar, dried longan and ginger slices. If there are mushrooms, you can also put some mushrooms and red dates, and the soup will taste better. The way to cook this dish in a restaurant is to wrap the whole chicken in a pig's belly, cook it, cut it into pieces, and then cook it in a pot. Come at your convenience. In the end, the result is the same.
4. Add water to the pot, pour in chicken, belly pieces, medlar and other auxiliary materials, sprinkle some pepper, boil over high fire, stew over low fire for an hour, and the delicious belly-wrapped chicken can be cooked.
Nutritional efficacy
White pepper is essential in this dish. First, it can remove the fishy smell of pork belly. Second, the pepper powder has the effect of harmonizing the stomach and warming the middle. Cooking with pork belly is very nourishing, and drinking it often can cure gastritis.
Cuisine characteristics
1. Belly-wrapped chicken is a traditional food handed down by Hakkas for hundreds of years. It has a very long history and is drunk by Hakka women during confinement. It has a good nourishing effect. But although it is very nourishing, it is limited to Guangdong and Sichuan, and we northerners seldom eat it.
2. The pork belly is crisp and elastic, the chicken is tender and delicious, and the soup is not greasy at all. I feel warm when I drink it. The chicken soup I cooked was not white, probably because I cooked pork belly first and dumped the soup. If I don't pour the soup out for the first time, I think the taste of pork belly will be very strong and a little unacceptable. In fact, there is no rule about how to cook a dish. As long as it suits you, as long as it tastes good and has high nutrition, you will succeed if you like it.
skill
White pepper is essential in this dish. First, it can remove the fishy smell of pork belly. Second, the pepper powder has the effect of harmonizing the stomach and warming the middle. Cooking with pork belly is very nourishing, and drinking it often can cure gastritis.