Ginkgo Nut Stewed Pork Stomach
A celebrated Yunnan medicinal dish of ginkgo nuts stewed with pork bladder, producing a milky-white broth with a delicate, savory flavor.
Ingredients
pork stomach (remove black skin, inner membrane, and fat tendons; wash clean)
800 g
ginkgo nuts (remove shell, skin, and bitter heart)
100 g
ginger
10 g
fine salt
12 g
white pepper powder
3 g
sesame oil
3 g
cilantro
2 g
Instructions
1
Prepare ingredients
Rinse the pork stomach thoroughly under running water, then blanch in 70°C hot water until just firm. Use a small knife to scrape off the black skin and inner membrane, pull away the fat tendons, drop into boiling water to blanch through, and rinse clean in fresh water. Crack the ginkgo nut shells, pour boiling water over them to loosen the skins, then peel and remove the bitter green hearts.
2
Stew
Place a stewing pot over high heat, pour in water, and add the pork stomach, ginkgo nuts, and ginger. Once it comes to a boil, skim off the foam and switch to low heat. Stew until the pork stomach is fully tender, season with fine salt and white pepper, drizzle with sesame oil, scatter cilantro over the top, and serve immediately.
