Pork belly and chicken hot pot
| 【Pork belly and chicken soup】 | Pork belly 1 |
| Chicken feet 250g | Spine 150g |
| Ginger slices 8 tablets | White peppercorns 2-3 small spoons |
| Adenophora 10g | Codonopsis pilosula 10g |
| Polygonatum odorifera 5g | Huaishan 15g |
| Candied dates 1 | Red dates 10g |
| Wolfberry 2g | Salt Appropriate amount |
| Rice wine 3 tablespoons | Onion knot 1 |
| 【Side Dishes】 | Three yellow chicken/boy chicken 1 only |
| Bamboo Fungus BrewedShrimp Sliders Appropriate amount | Pork meatballs Appropriate amount |
| Corn Appropriate amount | Iron Bar Yam Appropriate amount |
| Carrot Appropriate amount | Mushrooms Appropriate amount |
| 【Dipping】 | Cooked peanut oil 3 tablespoons |
| Seafood soy sauce 4 tablespoons | Shredded green onions 1 tablespoon |
| Ginger 1 tablespoon | Garlic rice A little |
| Chili shreds (optional) A little |
Step 1
Wash the pork belly and remove excess fat, then turn the pork belly over
Step 2
Pour cold water into the pot, add 3 tablespoons of rice wine, 3 slices of ginger, and 1 green onion knot, bring to a boil over high heat and cook for 2-3 minutes. · The smell of pork belly mainly comes from the internal mucus, which is mostly protein. Blanching can effectively remove the mucus and remove the fishy smell of pork belly. · When blanching pork belly, be sure not to cover it, otherwise the smell will be stewed in the pot.
Step 3
Drain the pork belly under cold water, scrape off the mucus on the surface, rinse and set aside.
Step 4
Cut off the chicken feet and backbone of the nails, put cold water into the pot, add 2 slices of ginger and blanch the water, remove and rinse the foam and set aside
Step 5
Add 2-3 tablespoons of white peppercorns to a dry pan and stir-fry until fragrant
Step 6
Grind into coarse particles with a mash cup and set aside
Step 7
Soak Adenophora pilosula, Codonopsis pilosula, Polygonatum odoratum, Huaishan yam, ginkgo, candied dates, wolfberry and red dates in warm water in advance.
Step 8
Put the prepared pork belly, chicken feet, keel, ginger slices, white peppercorns, Adenophora root, Codonopsis root, Polygonatum odoratum, Huaishan, ginkgo, candied dates and other medicinal materials into the pot, add 3L boiling water and bring to a boil over high heat. · For pork belly soup to be milky white, it must be boiled with hot water over high heat. · If wolfberry is added too early, it will easily become sour. It is recommended to add it before making hot pot.
Step 9
Turn to medium heat and simmer for 1.5 hours
Step 10
Remove the chicken butts and chicken feet from the three-yellow chicken/baby chicken, cut the chicken into small pieces, add 1 tsp of salt, shredded ginger, and cooking oil to marinate for a while · Other side dishes can be chosen according to personal taste. Recommendations include shrimp paste stuffed with bamboo fungus, yam, corn, and mushrooms.
Step 11
In a small bowl, add 1 tablespoon of shredded green onion, 1 tablespoon of shredded ginger, 4 tablespoons of seafood soy sauce, a little minced garlic, and shredded chili pepper (optional). Pour in 3 tablespoons of peanut oil that has been burned until smoking. Mix well and eat. Materials completed · This sauce mainly uses the umami and aroma of peanut oil, seafood soy sauce, shredded green onion, and ginger. The seafood soy sauce is sweet, so there is no need to add sugar. Peanut oil Amway chooses virgin peanut oil
Step 12
After the broth is cooked, take out the pork belly and chop it into pieces
Step 13
Strain the stock into the casserole
Step 14
Add pork belly, wolfberry, red dates and appropriate amount of salt
Step 15
After boiling over high heat, add chopped chicken pieces and blanch for 5-8 minutes until cooked through. You can drink soup and eat chicken at the same time. After eating chicken, you can blanch vegetables, mushrooms and meat as you like. Pork belly and chicken hot pot cooking tips1. Protestants teach everyone a way to remove the fishy smell from pork belly: blanching. It is more convenient and easier to use than adding flour, white vinegar, etc.
2. Process the white pepper at home. Be sure to fry it until fragrant and then grind it into coarse particles to stimulate the flavor.
Our sideThe amount of sub is slightly spicy, you can add more according to your own taste.
3. In terms of medicinal materials, I removed the Angelica sinensis, which has the strongest flavor in traditional pork belly and chicken.
The existing ingredients and proportions are both refreshing and nourishing without any obvious smell of traditional Chinese medicine, which can be accepted by cute people from all over the world~
There are skills in cooking delicious dishes, and I have a little secret in every dish. Great tip, if you search for "豆果" you can view my recipes directly!
