Material preparation: pork belly, half chicken, appropriate amount of ginger, appropriate amount of water, appropriate amount of salt, 1 a handful of white pepper.

First, food processing:

First, turn out the inner wall of the pork belly and clean up the mucus and impurities inside. Generally speaking, there are three treatment methods:

(1) Rub it with salt for 3 times, and then rub it back and forth with white vinegar for 3 times.

(2) Rub it with salt for 3 times, and then rub it back and forth with raw flour for 3 times.

(3) Rub it with raw flour for 3 times, and then rub it back and forth with cooking wine for 3 times.

After cleaning, scrape the inner wall of the pig's belly with a knife and rinse it clean. Tip: You can use ordinary flour instead of raw flour, and cooking wine and white vinegar can remove fishy smell.

Then turn the pork belly over and you can see that there is a lot of fat on the surface of the pork belly. Cut off all the fat with kitchen scissors. Then the surface of the pork belly is cleaned by washing the inner wall of the pork belly.

Second, the auxiliary material processing:

Put the pepper into a fresh-keeping bag, break it through the fresh-keeping bag with a rolling pin, and then put it into a marinade bag (or gauze bag) for later use. Chili soup is delicious, but many people don't like to eat Chili granules directly. So don't directly sprinkle pepper in the soup and cook it. This will make the soup full of pepper particles, and it will be easy to get caught when eating meat.

Third, cooked:

Fry pork belly in a non-stick pan until both sides are slightly golden. Put a proper amount of water in the pot, add chicken and ginger slices and bring to a boil. Then put the pepper gravy into the fried pork belly, and then put the pork belly into the soup pot to cook.

Foam will appear soon after the fire boils. Remember to skim off the foam with a spoon. Continue to cover the pot and cook the soup over high heat. Like cooking fish soup, milky soup must be cooked with high fire first, and then turned to low heat.

Fourth, cool:

About 15 minutes, you can see that the original clear soup turned milky white. At this time, you can turn the heat down and continue to stew 1.5 hours or 2 hours. After two hours, you can insert the pork belly with chopsticks. If you can insert it easily, it will be warm enough, and then you can carry it out with chopsticks. Let it cool a little, and then cut it into even strips. Don't cut the pork belly in a hurry, or it will burn easily.

5. Re-cooking and seasoning:

Pour the chopped pork belly back into the soup pot and cook for a while, and season with appropriate amount of salt. Simple seasoning can highlight the delicious taste of soup.

The soup cooked in this way is not greasy, and there is basically no oil slick on the noodle soup.