Pig Stomach Soup with Peppercorns (胡椒豬肚湯)
If you've never tried Pig Stomach Soup with Peppercorns before, here are all the family tips so you can enjoy a highly nutritious dish!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 pig stomachs
- 4 dehydrated shiitake mushrooms
- 3 tbsp white peppercorns
- 6 L / 25 US cup chicken and pork stock
- 1 1/2 tbsp chicken bouillon powder
- 2 tbsp salt ((or to taste; used for seasoning))
- 1/2 US cup vinegar ((for cleaning))
- 15 tsp salt ((for cleaning))
Instructions
- 1
Clean the stomachs by pouring 3 tsp of salt over them and kneading it through for 30 seconds. Rinse it off under hot water and repeat another 5 times.
- 2
Invert the pig's stomach and wash it under hot water for 30 seconds.
- 3
Use a knife to scrape and pull off the loose fat.
- 4
Flip the organs back to their original form and pour the vinegar over them. Knead it through for 2 minutes then rinse under hot water.Tip: Give the pig stomachs a quick sniff and if there still is the organ smell, knead more vinegar in and rinse until it is free from any odor.
- 5
Bring your stock to a boil and add the shiitake mushrooms, white peppercorns, chicken bouillon powder, salt and pig stomachs in to simmer for 40 minutes or until the organs are soft.
- 6
Take the pig stomachs out and use scissors to cut them into 1.5cm x 3cm (0.6" x 1.2") strips, then put them back into the pot.
- 7
Serve hot as is!