As the saying goes: "The winter solstice is as big as the new year." The winter solstice is not only one of the twenty-four solar terms, but also a very important traditional festival. On the day of the winter solstice, in addition to various folk activities, families will also get together to have the winter solstice dinner, which is also called "winter".
With the arrival of the winter solstice, the weather is getting colder. Winter food is about nourishing and warming the body. So every year during the winter solstice, a dish that my family must make is pepper pork tripe and chicken stew. I have to go to the market early in the morning on the day of the winter solstice, because the pork tripe on this day is particularly popular, and you can’t buy it if you go late. Eating it in this coldest season can not only replenish nutrients and calories for the body, but also better resist the cold. Especially friends who are afraid of cold should drink more.
Now I will share with you the recipe of pork tripe and chicken soup that my family has been making for 30 years. Added a side dish and seasoning to make the pork tripe and chicken soup have a milky white color and a mellow taste. It is spicy and has an umami flavor, which makes people unable to stop eating.
Pork belly and chicken stew
Ingredients
Pork belly, a pair of fresh chicken, an appropriate amount, Chaozhou pickles, a pack of
white pepper 1 tablespoon, 1 piece of ginger, salt, a little
Peanut butter, 1 tablespoon, flour, 1 tablespoon, cooking wine 1 spoon
Chaoshan pickles , this is an indispensable soul side dish for the pork belly and chicken pot. It can improve the taste of the pork belly and chicken soup to a new level. It is full of salty and fresh, you must add it! This pickle is generally sold in grocery stores and seasoning stores in the market, and it costs a few yuan a pack.
This pickle is very salty and needs to be soaked. Here is the key point: it needs to be soaked in light salt water. Use light salt water to extract the salt from the pickle. After soaking, you can prepare other ingredients.
Whether the pork belly is delicious or not, the processing process is very important. If it is not cleaned and processed properly, the pork belly will have a peculiar smell. Use kitchen scissors to trim off excess fat from the pork belly, rinse it, and then turn the pork belly inside out.
The inside is relatively smooth, rub off the mucus on the surface with your hands, put it in a large basin, add a tablespoon of flour, and keep kneading. The flour can stick the mucus off, then rinse it, add another spoonful of flour, continue kneading, and rinse the pork belly with running water. The powder intestine connected to the pork belly is also cut and processed together.
The picture above shows the cleaned pork belly, with a red and smooth surface. At this time, it is still smooth to the touch, but there is no excess mucus. Take 2 pieces of ginger and stuff them into the pork belly, and then do the next step.
Put a pot of cold water, add 2 slices of ginger and cooking wine, put the pork belly in the pot with cold water, bring the water to a boil over high heat, and cook until the pork belly shrinks. When cooking, turn the pork belly over so that both the upper and lower sides are covered with hot water. After cooking, pick up the pork belly with tongs or a spatula and pour out the water inside. You can leave the ginger stuffed in just now and let it stay inside the pork belly.
Remove the pork belly and let it cool. Find the area with white film, both at the section connecting the intestines and next to it. Use a knife to scrape off the white film. There is also a white film on the pig's small intestine, which should also be torn off, and then rinsed. Many people cook the pork belly directly after completing this step. This is wrong. There is another very important step.
There is no need to put anything in the pot. Just put the pork belly into the pot, turn on medium heat, press the pork belly with your hands, let the pork belly rub in the pot, then turn it over and bake the pork belly. This way, the water vapor will be baked out, the pork belly will be more fragrant, and there will be no fishy smell at all.
The roasted pork belly looks like this. The color has become darker and slightly focused. It feels very dry and smells very fragrant.
After the pork belly is processed, you can start cooking it. Wash the soaked pickles and cut them into strips. Add an appropriate amount of water to the soup pot, add the pickles, and then add a handful of crushed white pepper. Bring the water to a boil over high heat. After the water boils, put the pork belly into the pot. Simmer over medium-low heat for 40 minutes.
If you like your drink to be peppery and spicy, you can add more pepper. If you don’t like it too spicy, add less. Adding pepper can keep you cold and warm and add flavor.
After the pork belly is cooked, prepare the chicken. I only used a quarter of a chicken here. Chop it into pieces, wash and drain, add a little starch, light soy sauce, and ginger, mix well, and marinate for later use.
After simmering the pork belly for 40 minutes, remove it and pour the soup inside into the pot. Allow the pork belly to cool slightly and cut into strips. Add the marinated chicken into the soup. The chicken does not need to be simmered for too long, so that the chicken will be tender and delicious. If you are worried about trouble, you can also cook the chicken together with the pork belly, so that the chicken will be softer and you can get what you need.
After the pork belly and chicken are put into the pot, put a tablespoon of peanut butter into the soup ladle, scoop out some soup, stir with chopsticks, melt the peanut butter, and then stir it into the soup. Peanut butter can make this pot of pork belly and chicken soup fragrant and milky white. This is what a friend who opened a pork belly and chicken pot shop taught me before. But when buying peanut butter, buy pure peanut butter, without any additives.
Put in the peanut butter, stir, and simmer for 10 minutes and you're done. Taste the taste. The pickles will have a salty taste. Depending on the actual situation and personal taste, see if you need to add salt.
The pork belly and chicken soup cooked in this way is rich in soup, the chicken is fresh and tender, the pork is thick, soft and chewy, and a mouthful of hot soup will drive away the chill.
Although this pork belly and chicken stew has many steps and the process is complicated, the taste is really good, not inferior to the ones in restaurants, and there are no additives, making it safe and nutritious to eat.
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