Matsutake Mushroom, Ginkgo Nut, and Pork Stomach Nourishing Soup

Prepare the ingredients and various seasonings.

Cleaning the pig stomach is a bit troublesome; you need to use salt, flour, and vinegar. It takes fifteen minutes to clean it to remove the odor.

Put cold water into a pot, place the cleaned pig stomach whole into the water, add cooking wine, scallions, and ginger, boil on high heat for fifteen minutes, take out the pig stomach, and after it cools slightly, cut it into strips about the thickness of a finger to set aside.

Put half a pot of water into a clay pot and bring it to a boil over high heat. Add scallions, ginger, star anise, white pepper powder, Angelica dahurica, and a little Huadiao wine. Put the cut tripe strips into the clay pot and simmer over low heat for two hours.

After an hour, take out half of the pork belly strips, which can be used to make other dishes. Slice the winter bamboo shoots and lotus root, and add them to the pot along with matsutake mushrooms and ginkgo nuts, then continue to simmer over low heat for half an hour.

Finally, add the jujubes and goji berries and simmer for another 15 minutes, then season with a little salt.