How to cook pork belly chicken soup? It's white

The key to the white appearance of pork belly chicken soup lies in the sufficient emulsification of fat and protein, which can be achieved through methods such as pre-treatment of pork belly, control of heat, and addition of auxiliary materials.

1. Pre treat Pork Belly

Pork belly needs to be repeatedly kneaded with flour and salt to remove mucus, blanched, and then scraped off the inner membrane. Cut the cleaned pork belly into strips and stir fry with a small amount of oil until it turns slightly yellow, promoting the release of fat. Adding two slices of ginger during stir frying can remove the fishy smell, laying the foundation for a milky white soup color.

Step by Step Stewing

First, boil over high heat to quickly dissolve collagen, boil for 10 minutes, then turn to low heat and simmer slowly for 2 hours. Keep the Noodles in soup slightly rolling, and avoid the soup color turbidity caused by intense boiling. Chicken should be stewed in pork belly for 1 hour before adding to prevent the meat from becoming too old.

3. Adding emulsifying excipients

Adding 5-6 peppercorns can help emulsify fat, and adding 20 grams of yam or taro can increase starch content. In the traditional way, a small amount of milk or light cream will be added. The modern modified version can be replaced by soybean milk. It should be added 10 minutes before turning off the fire to avoid caking.

Fourth, control the water quality ratio

The recommended ratio of ingredients to water is 1:3, and using mineral water with moderate hardness is more likely to form emulsions. If water needs to be added during the stewing process, hot water must be used as cold water can cause a sudden drop in temperature and affect the emulsification effect. Using a clay pot or enamel pot can better maintain a constant temperature.

Fifth, post cooking oil removal technique

After stewing, skim off the surface oil and filter it with fine gauze to make the soup color purer. If you pursue a richer white color, you can mix some pork belly and chicken into a paste and boil it in a pot. This method can significantly improve the thickness and whiteness of the soup.

It is recommended to use white pepper and wolfberry as warm tonics to enhance health benefits, but those with yin deficiency and excessive heat should reduce the amount of pepper used. Pig stomach chicken soup is rich in collagen and various amino acids, suitable for postoperative recovery and people with weak spleen and stomach. It should not be consumed more than three times a week. The stewed pork belly can be sliced and cold mixed to achieve two servings per soup. Gout patients should control their intake, and hypertensive individuals should reduce salt intake.