All Rights Reserved ©  Used with the kind permission of Rosanna Leung



Ingredients:
  • 500g (~1 lb) Pig stomach
  • 500g (~1 lb) Pork ribs/Chicken
  • 150g (5 1/3 oz) Water chestnut
  • 100g (3½ oz) Preserved vegetables (available in packets at Asian groceries)
  • 40g (1½ oz) Ginger
  • 40g (1½ oz) Shitake mushroom (rehydrated)
  • 30g (1 oz) Garlic
  • 20g (¾ oz) Yunan Chinese Ham
  • 20g (¾ oz) Spring Onion
  • 1tsp Peppercorn, (crushed)
  • 2litres ( 2 quarts) Water
  • 1tsp Salt, to taste
  • 1tsp Pepper, to taste
Methods:
  1. Prepare the pork stomach as described here.
  2. To a pot of boiling water, add in the pig stomach, pork/chicken ribs, water chestnut, lots of peppercorns, preserve vegetables, ginger, Chinese ham (If available or other) and Shitake mushroom. Cook for approximately 1 hr or until meat is tender.
  3. Season to taste with salt & pepper.