Chinese Food
Heart warming and stomach warming -- chicken soup with pork tripe and pepper
(162283 views)
Pepper pork tripe chicken is a traditional local dish in Guangdong Province. It belongs to Guangdong cuisine. Pork tripe contains protein, fat, carbohydrate, vitamin, calcium, phosphorus, iron, etc. it has the effect of tonifying deficiency, strengthening the spleen and stomach. It is suitable for those who have deficiency of Qi and blood and are thin and weak. Pepper has the functions of warming the middle and lower Qi, harmonizing with the stomach and preventing nausea. I like the new hot pot especially when I eat out. It's the bottom of the pot with pork tripe and chicken. I can wash vegetables and drink soup. I feel especially warm when I put pepper on it. There's no white pepper in the house. Just use white pepper to taste it. It's OK. Of course, it's better to break it gently and put it into the soup. The main difficulty in making this soup is cleaning the pork tripe...
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Cut the ginger into large pieces. Cut half the chicken into pieces. The pork tripe should be cleaned well - a large amount of starch (basically covering the surface of the pork tripe to be cleaned) should be used to rub the inside and outside of the tripe in turn and then clean; a large amount of salt should be rubbed hard and then cleaned; a tablespoon of cooking wine should be rubbed and then cleaned; a tablespoon of white vinegar should be rubbed and then cleaned. Each side should be cleaned at least three times. The yellow skin, excess grease and fascia on the surface should be scraped or cut off with a knife. Washed pork tripe. No mucus on the surface. No unclean things.
Step2:Put the whole pork tripe and chicken pieces into the pot in cold water. Blanch the ginger slices and cooking wine together to remove the blood foam. Tighten the meat while it's hot and cold.
Step3:Put chicken pieces, pork tripe, job's tears, ginger slices, red dates and cooking wine into the pot of stew. Pour in enough boiled water. Boil it over high heat. If you want a live milk white soup bottom, boil it over high heat for 11.5 hours until the color of the soup is milk white.
Step4:Now take the pork tripe out of the soup.
Step5:Cut pork tripe into large strips and put it back in the pot to continue stewing for about 1 hour.
Step6:Put the pork tripe back to stew for about half an hour. You can put in white pepper and salt to taste it (all adjusted according to your own acceptable taste).
Step7:Warm your heart and stomach. Healthy and nutritious.
Cooking tips:The pork tripe chicken needs to cook a rich milky white soup bottom. In other words, the soup water of the pork tripe chicken needs to be emulsified. There are basically three key points - oil, fire and water-soluble protein. In short, there should be oil in the soup. The protein in the ingredients should be able to dissolve a part of it as an emulsifier. Finally, it should be boiled in a relatively high temperature. In this way, the oil will be impacted into small oil drops by the boiling water. Then it will be wrapped by the water-soluble protein as an emulsifier. The soup will become a white emulsion. It's true that white soup can't be rolled out in the fire. But when the soup color and milk white are especially pursued, a little oil can be dripped in. Some milk can also be added in. There are skills in making delicious dishes.
