Stewed chicken with pork tripe(zhu du ji bao )

Stewed chicken with pork tripe

Introduction:

"This soup is often stewed in winter. Now it's spring. But the spring in the south is mainly rain, the body is cold, cold stomach at this time to drink a few bowls of pork tripe chicken pot is still very comfortable

Production steps:

Step 1: in order to smooth the chicken into the pig's belly, I remove the chicken wings and legs, and rinse the pig's belly and the whole chicken with clean water

Step 2: remove fat from chicken It's more than a kilo.

Step 3: then put a few pieces of ginger in the chicken shell, and put a few small tips of the pork belly into it. Compress the chicken shell again. Put it in the pig's stomach. (due to the single person operation, so there is no process photo), I was wearing an apron, holding the chicken in my stomach, holding the pig's belly with two hands and putting it through the mouth. If I couldn't get in, I just opened the mouth a little bit.

Step 4: add the remaining ginger slices, grind and sprinkle the pepper. Of course, you can wrap it in soup bag and put it in the pot, but I think you can even eat some pepper, ha!

Step 5: because we didn't find the casserole at home, we used the electric pressure cooker. Take out and cut in 90 minutes.

Step 6: hot

Step 7: there are two treasures in the chicken shell

Step 8: slice pork tripe and return to soup. Bring salt to boil. I didn't order the chicken, because the taste of chicken is basically boiled out in pork tripe and soup.

Materials required:

Pork tripe: 1 (whole)

Old chicken: 1

Pepper: 30

Ginger: 1 yuan

Note: I'm afraid of fat, so the old chicken subcutaneous fat are removed, which is easy to put the chicken into the pig's stomach.

Production difficulty: unknown

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Du Ji Bao