Can pregnant women eat pig stomach and chicken?

Can pregnant women eat pig stomach chicken? To answer this question, we need to start with what pig stomach chicken is. We know that pregnant women are the group that needs the most care. Pregnant women need special care from clothing to diet. So what can pregnant women eat and what can't they eat? This brings difficulties to the dietary care of pregnant women. For example, is pig stomach chicken suitable for pregnant women?

Pork belly chicken is a famous Hakka dish. Pork belly chicken means chicken wrapped in pig belly. We also call it pork belly chicken hotpot or a more wonderful name called phoenix reincarnation. The nutritional value of pig stomach and chicken is very high, and it can strengthen the spleen and warm the stomach.

Chicken stewed with pork tripe, also known as pork tripe wrapped chicken hotpot and phoenix reincarnation. A must-have soup before meals at banquets in the Hakka region of Guangdong. The soup is thick yet clear, with a strong medicinal flavor and pepper aroma.

As the name suggests, the pork tripe wrapped chicken hotpot is made by wrapping a raw chicken with raw pork tripe, pricking the two ends with water grass (or toothpicks) and then putting it into a specially prepared soup to cook. Before eating, scrape the pork tripe open, take out the cooked chicken and chop it into pieces, then put it back into the original soup to boil before eating. This way of eating adds a traditional way of eating hotpot, which saves time and allows you to taste the fragrant and delicious chicken without having to worry about the heat being difficult to control and the chicken becoming tough due to overcooking.

Ingredients preparation

Ingredients: 500g red beans, 200g white sugar, 10g rapeseed leaves, 1 soaked mushroom,

10 grams of cooking wine, 1.5 grams of refined salt, 1.5 grams of MSG, 15 grams of fine dry starch, 10 grams of water starch, 25 grams of white sesame seeds (roasted), and 15 grams of onion and ginger water.

Ingredients: 15g chili (red, pointed, dry), 10g green onion, 10g ginger, 10g cooking wine, 5g vinegar, 5g sugar, 3g MSG, 3g Sichuan pepper, 30g peanut oil, 10g sesame oil

Production steps

Washing the Pork Belly

1. After buying the pork tripe, soak it in cold water for about 20 minutes to remove impurities floating on the pork tripe.

2. Apply coarse salt and flour to the pig's stomach again and rub it repeatedly. The flour can remove the dirt on the pig's stomach, and the coarse salt particles also have this effect. After about two or three minutes, rinse off with water.

3. Rub the pig's stomach with white vinegar or rice vinegar for about three minutes, and a clean and odor-free pig's stomach will appear in front of you.

4. Finally, boil water in a pot, put the pork belly in and cook for about three minutes, then take it out and scrape off the remaining white fat on the pork belly with a knife or scissors.

Stuffed Pork Belly

500 grams of red beans, 200 grams of white sugar, 10 grams of rapeseed leaves, 1 soaked mushroom, 10 grams of cooking wine, 1.5 grams of refined salt, 1.5 grams of MSG, 15 grams of fine dry starch, 10 grams of water starch, 25 grams of white sesame seeds (roasted), and 15 grams of onion and ginger water.

1. Knead the dough. After it has risen, let it air out and relax for 10 minutes. Shape it into the desired shape and place it on a baking tray.

2. Brush a layer of water and preheat the oven to 200 degrees for 4 minutes.

3. Bake in the oven at 180 degrees for 17 minutes. My oven was not hot enough and the color was not enough when it came out of the oven. I brushed it with a layer of water, raised the temperature to 200 degrees, and baked it for 3 minutes, keeping it in the oven to allow the bread to be evenly colored. Bread taken this morning.

4. Chop the noodles into fine pieces, and cut the carrots, corn and peas into medium-sized pieces. Add a little black pepper and stir into filling.

5. Add starch to increase viscosity and mix well.

6. In order to make the noodles easier to fry, I put the noodles into a plastic bag, shaped them neatly, and put them in the freezer.

7. Take it out in the morning, cut it into pieces and sprinkle a layer of MSG on it first.

8. Fry both sides, front and back. When cooked through, take it out of the pan and absorb the oil. Add your favorite sauce and you can eat it. Because I

Since it is to be eaten with bread, I used a larger amount of MSG. If you eat it directly, you can reduce the amount of seasoning used.

9. Cut the bread in half, put the dough in it and add some hot and sour sauce. If you have vegetables, you can add them and the color will look good.

Above, we introduced a Hakka specialty dish, pig stomach chicken. Pig stomach chicken is chicken wrapped in pig stomach. The nutritional value of pig stomach chicken is very high. We often eat pig stomach chicken to strengthen the spleen and warm the stomach. Pregnant women have weak blood and qi, so it is very appropriate to use pig stomach chicken for nourishment. Therefore, it is very suitable for pregnant women to eat pig stomach chicken.