Practice of Zhou Xin Pepper Pork Belly Chicken in Qingyuan

material

Pepper 5g, white pepper 40g, peeled ginger slices 5-6 slices, Astragalus membranaceus 40g, chicken half a pig's belly, a pair of coix seed 50g, white lotus seed 50g, edible water about 2000cc, Angelica wine right amount of pepper right amount of salt right amount of sugar-free soybean milk or fresh milk about 500cc of salt.

working methods

1

Prepare edible seasoning packages of white pepper, pepper, peeled ginger slices and astragalus root, wrap them in tea bags and beat them with the back of a knife.

2

Prepare edible ingredients: wash chicken and pork belly, blanch in Sichuan for later use; Soak lotus seeds and coix seed in cold water 10 minute for later use.

three

Put clean water into a cast iron pot, add edible and non-edible seasoning packages, and cook on high fire for 10 minute, then simmer on low fire for 1 hour, and turn off the fire for one hour. It is also a good way to stew hymns in an electric cooker.

four

After boiling, take out the whole pork belly and cut it into strips to eat.

five

Traditional pepper and pork belly seasoning 1 take cooked pork belly, cut it into strips, return it to the pot, and put it in a bowl for seasoning. Add a lot of salt and pepper powder and a little angelica wine? Double happiness?

six

Cream white soup base seasoning II. Slice the cooked pork belly, return to the pot, add salt to taste, pour in soybean milk, boil it and put it in a bowl.