White-cut Pork Stomach

Name: White-cut Pork Stomach
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Pork stomach is gently poached with hairy fig root until tender yet springy, sliced thin and served pale and clean-tasting, paired with a fragrant dip of sand ginger, shallots, and hot oil.

45 minNewEasy Hot Dishes Boil Savory & Fragrant

Instructions

1
The pork stomach has been thoroughly cleaned. Here, we sell large and small stomachs together.
2
Sand ginger, shallots.
3
Put the pork tripe into cold water in a pot, add three slices of ginger, add a spoon of cooking wine, and blanch for ten minutes.
4
Take out the pig stomach after blanching.
5
Put the pork tripe into an electric pressure cooker, add water, put in a handful of Ficus hirta (five-finger peach) and red dates, and cook with the rice cooking function until the time is up.
6
In the next step, prepare the sauce by mincing the shallots and sand ginger.
7
Scalded into boiling peanut oil.
8
Just add soy sauce.
9
Time's up. Take out the stewed pork tripe, and the remaining broth can still be drunk—two benefits in one.
10
Cut the pork tripe into pieces and plate them.
11
Dip it in the sand ginger and red onion sauce, the taste is awesome!