A family of stewed soups that Chaoshan people are familiar with! Pepper has the effect of warming the stomach, eliminating the effects of detoxification, and improving the problems of poor stomach and stomach! It is used to match the traditional Chaozhou cuisine such as seafood soup, simmered pork belly soup, pig porridge, etc. It plays an appetizing and fragrant effect! Many foods in Chaoshan area are rich in flavor due to the presence of pepper! I remember when I was young, I was big. Every time you come back from Hainan to visit relatives, you must bring a large bag of pepper seeds from Hainan to your relatives and friends! Pepper seeds are only dried and not crushed. When you use them, take out the appropriate amount of saute and smash them with a kitchen knife! The rest are still sealed and dry for years! I am going to Hong Kong for a month or two now. Pepper, pepper and Japanese flax are still the three kings I will lose! Used to be indispensable!
Wash the pork belly with flour and wash until there is no smell!
Add two pieces of ginger to cover and cook for ten minutes, and drain the water. Rinse again!
Carefully scrape off the white film with a knife.
I added some pork bones to make the soup thicker. Add chicken, too, that is another classic Cantonese dish, pork belly chicken!
After the water is opened, remove the floating foam and add the right amount of pepper! Remember, the grain is not powder! The aroma of pepper is more durable and richer! It is best for soup! If you don't really want to buy it, use pepper!
Today, this pork belly is a little thinner. The fire is boiled and simmered. After an hour, take the chopsticks and tie it. You can easily turn it on and turn off the fire. Remove the pork belly and let it cool and cut the strip! My shopkeeper likes to eat crispy and doesn't like soft rotten!
When you eat, boil the soup first, then put it into the pork belly. flavor.