1 The net weight of a pig's belly and a chicken is about two Jin. Turn out the pork belly, rub it repeatedly with flour and salt, wash the mucus inside (once or twice is appropriate), and clean the fat on the surface of the pork belly. Wash chicken, drain water, remove head and tail, and chop chicken feet for later use. 2 Ginger slices, Astragalus membranaceus, Codonopsis pilosula, Zanthoxylum bungeanum and Zanthoxylum bungeanum for later use. Break a handful of peppers with the back of a knife to make them taste better.

Practice: Boil 1 water, add ginger slices, wash pork belly and splash water. Pick up the pork belly, put the pepper, astragalus and codonopsis into the chicken cavity, and carefully stuff the chicken into the pork belly. Sew pork tripe tightly in 4 pots, add ginger slices, pork tripe and chicken feet, and add appropriate amount of water. 5. Stew in an electric pressure cooker for 30 minutes, and then cut off the power supply. Let it cool thoroughly, and then open the lid. 6. Pick up the chicken oil floating on the surface (you can keep it for later use.