Pepper Pork Stomach Soup
Simmer pork stomach with pork ribs and white peppercorns until tender, then remove the ribs and add salted mustard greens, cooking briefly to season.
Ingredients
Pork stomach (washed inside and out, blanched, cut into pieces after cooking)
1
Pork ribs (blanched, removed after cooking)
640 g
White peppercorns
1 tbsp
Chaozhou pickled mustard greens (sliced)
80 g
Water
20 cup
Salt (for seasoning)
to taste
MSG (for seasoning)
to taste
Instructions
1
Step 1
Wash the pork stomach inside and out, blanch together with the pork ribs, and set aside.
2
Step 2
Bring the water to a boil, add the pork stomach, pork ribs, and white peppercorns, and simmer until cooked. Remove and discard the pork ribs. Take out the pork stomach, cut into pieces, and return to the soup, then add the pickled mustard green slices and cook for a few minutes. Season with salt or MSG to taste.
