Pig Stomach Soup with Pepper and Dried Radish(胡椒菜脯猪肚汤）Cooking Steps

Show you the 1-2-3 steps on how to clean the pig stomach.

This one costs around RM14 (during non-CNY period).  Enough for a pot serving 2 persons for 2 meals.

External has fats (whitish colour).

Internal has mucus which needs to be washed off.

Stomach wall is slippery and mucous-like.

Use assam （罗望子）to rub and clean, then rinse with water.

Repeat several times until you no longer feel the mucous / slippery texture.

This is the result after cleaning.

Dry-fry the pig stomach (internal side) in wok to vaporize the water.

You will see the yellowish layer turns hard, thus easy to remove.

This layer has to be scraped off as it is smelly. It will spoil your soup if not removed.

Remove /Scrape off the fats around the stomach wall too.

Clean as much as you can.

Done.

If you turn it another way round (by showing the external side), it looks like this.

This is the internal side.

Cut the pig stomach into pieces. Soak the dried radish (about RM0.50) at the same time.  Soak 5 mins or so if your amount is little or you wish the soup to be more salty. Otherwise you may soak longer.

Here is the cut pieces, ready to cook.

These are chicken skeletons for stewing as part of soup base. I used three. Blanch (飞水) before use.

I added pork ribs too. Put in the dried radish and peppercorns ~ 2 tablespoons (amount depends on how peppery you want it to be) too.

Due to limited time at kitchen, I transferred from clay pot to slow cooker to stew.  After boiling at HIGH then turn AUTO. It took about 3 hours.

This pot can serve 3 to 4 big bowls.

Clear soup. Peppery and sourish.