Ingredient
1 pig stomach
600g pork spare ribs
150g preserved mustard green
4 tbsp white peppercorn
4 slices ginger
6 cups water
Seasoning
1/2 tsp salt
Method
Rub pig stomach (in and out) thoroughly with oil, corn starch and salt. Rinse repeatedly to remove stench. Remove lard. Pan fry pig stomach together with 2 slices of ginger.
Rinse spare ribs. Scald in boiling water for a while. Rinse again. Soak preserved mustard green in water for an hour. Cut int strips. Set aside.
Pound white peppercorns till crushed. Insert it into pig stomach. Seal opening with toothpick. Put all ingredients in boiling water. Bring it to boil. Simmer over low heat for 2 hours. Add seasoning. Serve.
