Stewed black chicken with pork tripe in casserole recipe-Chinese Food-best chinese food recipes-cooking food

Stewed black chicken with pork tripe in casserole

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I have some black chickens in my base. In my mind, black chicken is the best choice for stewing. You will also choose some nourishing herbs to match with it. This time, I use our hometown's way to stir fry and stew again. At the same time, I add pork tripe and simmer slowly. The soup is more and more rich.

Cooking ingredients

white pepper:1/2 teaspoon

salt:moderate amount

Cooking Steps

Step1:A black chicken. Wash and cut into pieces. After blanching, wash off the blood foam on the chicken pieces. Strain to dry. The pork tripe is washed repeatedly, blanched, dried and cut into thick strips. About the cleaning of pork tripe. Here I'll share with you again - fresh pork tripe to remove oil and other impurities. The inner layer should also be turned over for cleaning. After the first round of cleaning, add high alcohol, salt, vinegar, dry starch and oil to knead repeatedly. The purpose of this step is to remove the smell of pork tripe. It is also effective to remove the suspended substance on the surface of pork tripe. Knead almost. Wash pork tripe repeatedly with hot water.

Step2:Slice or pat ginger. Boil oil in the pot (lard I use. Other oil like corn oil can be used if I don't like it). When the oil temperature is 80% hot, stir fry ginger slices and pepper in the pot. Stir fry chicken pieces for two minutes.

Step3:Then stir fry the pork tripe together. Stir fry until the pork tripe and chicken pieces are completely dry. The skin is slightly yellow.

Step4:Add plenty of water. Boil. Mix salt and white pepper.

Step5:Turn the casserole. Simmer for about two hours on medium and low heat. Increase or decrease the simmering time according to the tenderness of chicken and pork tripe.