How to Make Salted Pig Stomach

Likes to eat braised food Pig's stomach can actually make their own braised pig's stomach at home because the method is very simple, and compared to those from restaurants, homemade braised pig's stomach is healthier and safer to eat.

Method for making braised pig's stomach Ingredients Introduction

Salt (one spoon) Sichuan pepper powder (half a spoon)

Steps for braising the pig's stomach:

1. Prepare ingredients: pig's stomach

2. stir the ingredients together.Slice ginger, cut scallions into segments, Clove Peel open, wash and prepare 2. Place

the pig's stomach in a pot with water, add one spoon of cooking wine, cover the pot and start boiling over high heat

3. After the pot boils, boil for five more minutes, then turn off the fire and let it cool to warm before washing the pig's stomach once, then remove it.

4. Place the pig's stomach on a cutting board, as shown in the picture, cut along the white part with a knife, and remove the white (smelly skin), which is easy to peel off

5. Turn the pig's stomach over, as shown in the picture, there is oil around the edge, also remove it completely.

6. Pour hot water into the pot, add lye, rub all over both inside and outside of the pig's stomach, then wash with hot water twice more. (I couldn't take photos due to hand grease) This is a clean pig's stomach as shown in the picture

7. Add boiling water to the pot and place the pig's stomach, enough water for the pig's stomach. Also add scallions, ginger slices, and cloves.

8. Cover the pot with a lid and boil over high heat then switch to low heat and simmer for 1 hour.

9. Remove the scallion stems using chopsticks and discard them.

10. Add one spoon of salt

Half a spoon of Sichuan pepper powder

, add an appropriate amount of pepper powder, cover the pot with a lid and continue simmering over low heat for 30 minutes more.

11. When time is up, use chopsticks to poke at the pig's stomach; if it's cooked through, turn off the fire.(If you prefer a crispier texture, shorten the braising time. For those who like softer and more tender textures, increase the simmering time.)

12. Cover the pot with a lid and let the pig's stomach cool naturally; I turned it off at 10 PM last night and took it out in the morning (do not leave it too long if it’s summer).

13. When done, remove from the pot, finished product photo.

14. Slice the braised pig's stomach with garlic and mushroom stir-fry, isn't it very delicious? Try it out

15. Finished product photo