Raw materials: free-range chicken 1 bird (less than 2 kg), pork tripe 1 bird, ginger slices, 5 jujubes, 8g of codonopsis pilosula and astragalus root, 5g of yam10g, 5g of astragalus root, 5g of medlar and 40 slices of pepper.
Practice: put the pig's small belly into a large pot, add appropriate amount of water starch, salt and oil, and clean it constantly. Scrape off the yellow film at the tip of the pig's small belly with a knife and clean it. Clean the free-range chickens, filter the water, put half of the white pepper into the belly of the chicken, then put the chicken into the belly of the pig, fold the chicken feet, and seal the belly of the pig with a needle and thread or a wooden sign. Add cold water, rice wine and two slices of ginger to the pot, bring to a boil, put the pork belly wrapped chicken in water, scoop it up and drain it.
Put the pork belly chicken in a crock, add cold water, bring to a boil, skim off the boiling foam on it, add jujube (peeled), Radix Astragali, Radix Codonopsis, Rhizoma Dioscoreae, Radix Astragali, Fructus Zanthoxyli, ginger slices, a little rice wine, and cook on low heat for 2 hours. After cooking, pick up the pork belly chicken, dry it, cut the pork belly chicken, take out the chicken, and then chop all the parts. Put it back in the earthen pot, add Lycium barbarum, a little oil, boil it with proper amount of salt, and simmer for 10min.
How is jelly made? Ingredients: 500 grams of pigskin, ginger slices, material bags (mostly octagonal, a little cinnamon, ginger slices, 2 pieces of Alpinia officinarum, 2 grams of fennel, Dongru).
Practice: Pull out and scrape the pig hair from the bought pigskin, then scrape off the fat and scrape it clean. Add cold water, rice wine, two or three slices of ginger and pigskin to the pot, boil, soak in water for one minute, remove and wash. Cut the pigskin into small pieces, put it in a pressure cooker, add a small bag, a small amount of sugar and 2000 grams of cold water. After getting angry easily, you can suppress it for 40 minutes. After opening the lid, add a proper amount of salt to the package, stir it evenly, pour it into a container, cool it, seal it with plastic wrap, and put it in the refrigerator until it condenses. After fully solidified, take it out and cut it into pieces and put it in a plate. When eating, pour your favorite dip (such as Chili oil, umami soy sauce, rice vinegar, scallion).
* * * Enjoy key points: The fat of pigskin must be scraped clean, otherwise it will endanger the elasticity of pigskin jelly. How to cook an ordinary pot takes more than 2 hours. So much for pigskin jelly. If there is any situation, you are warmly welcome to make it clear.