How to make Guangdong famous dish pork belly chicken?

In Guangdong there is a Hakka cuisine, a traditional local dish called pork belly chicken, can also be called a phoenix cast or pork belly boiled chicken, no matter what it is called, this dish is a very nutritious and nourishing health dish, this dish is a lot of practices, today I am sharing is a relatively simple family practice, although it is a family practice, but the texture and flavor will not be worse than the hotel.

pork belly chicken practice:

1, first of all, to deal with the pork belly clean, first with scissors to cut open the pork belly, pork belly inside there are a lot of very dirty mucus, cut open the pork belly into a large plate, plus 2 handfuls of flour, 1 tablespoon of salt and 20 grams of high white wine, both hands hard to the pork belly rubbing the side of the rubbing belt grasp 2-3 minutes, add salt can be very good to remove the mucus, add flour can be adsorbed filth, a high degree of white wine to remove odors, rubbing the side of the rubbing with the grip 2-3 minutes, add salt can be a good removal of mucus, add flour can be adsorbed dirty, high white wine can be Remove the odor, rubbing 3 minutes and then use water to clean more, clean the flour and mucus all clean, clean and clean with scissors to remove the pork belly inside the lard, because these lard is more fishy, so it must be cleaned up.

2, start the pot with water, deal with the pork belly cold water in the pot, and then high heat to boil the water, and so the water is boiling to be fished out, and then rushed to cool with cold water, rushed to cool with a knife to the pork belly inside the layer of yellow coat scraped, this layer of yellow coat does not scrape the clean if there is a bitter flavor, so it must be dealt with cleanly, clean scraping and rinsed clean with clean water. Then restart the pot to boil water, add 3 slices of ginger slices after high heat to boil the water, the water boiled down into the treatment of clean pork belly second blanching, the first blanching is in order to better remove the yellow coat, the second blanching is to let the pork belly stereotypes, about 5 minutes or so you can fish out of the pork belly, the pot of soup continue to heat up to stay.

3, the pork belly fished out of the water control, and then change the knife cut into 2 centimeters wide strips, this time by the way half of the chicken is also cut into pieces and put aside. It is best to choose to raise about 250 days of chicken, so that the meat of the chicken is not tender and not firewood, into the dish after the best taste. Prepare 1 small handful of white pepper grains into a bowl, and then the white pepper crushed spare, white pepper can be deodorized to increase the aroma, but also can drive cold and warm the stomach, like you can put a little more.

4, take a little bit of casserole, high heat and add a little peanut oil, oil hot, add 5 slices of ginger and beat the crushed white pepper stir fry flavor, can smell the strong white pepper flavor when the cut pork belly into the casserole, the pork belly stir fry, probably stir fry for about 2 minutes on the 20 grams of wine to fishy aroma, stir fry evenly after the water just cooked pork belly poured into the casserole, the water must be to the water, and the water must be to the water, the water must be to the water, the water must be to the water, the water must be to the water, the water must be to the water. Note that the water must be boiling state can, so that the soup is thick white. Then put the prepared 10 grams of ginseng, 5 red dates, 5 slices of yucca on high heat to bring the water to a boil and then change to a low fire with a lid to boil for 60 minutes.

5, 60 minutes after the soup has been very creamy, then you can cut the chicken into the pot, high heat to boil the soup will have a small amount of foam, with a spoon in time to skim can be, and then cover and change the small fire on the pot for another 10 minutes. 10 minutes after the goji berries into the pot, and then add an appropriate amount of salt for seasoning, so that a pot of fragrant tonic pork belly chicken is ready.

6, you can also make a dip, the pork belly and chicken dipped in dipping sauce to eat, that is a different flavor, as long as a small amount of garlic, millet pepper, scallions and cilantro with a small amount of soy sauce and mix well, a simple and classic dipping sauce is done.

No tedious steps, all that is needed is patience for food, thick white soup, flavorful, oily and crispy pork belly, fresh and fragrant chicken, this is definitely a great dish for winter health Oh!