做这胡椒猪肚汤的关键是猪肚一定要清洗干净。煮友啊Hong的做法是先用大量的盐把猪肚内外的黏液搓摩掉。然后加入醋和木薯粉再搓洗一翻，再来是用水把猪肚给冲洗干净。如果经过第一轮的搓洗后猪肚摸起来还是有黏液或有异味，就要再重复这清洗步骤直到猪肚洗到完全黏液和异味才算是把这清洗功夫做好。至于煮这汤的其余细节，大家就看视频看看啊Hong是怎样煮这道香喷喷的胡椒猪肚汤吧！ 分量：6-7人份 准备时间：30分钟 煮时：1个小时 材料A： 1只 猪肚 1只 菜园鸡 （1开4） 600克 汤骨/ 猪尾骨 2汤匙 白胡椒粒 3公升 水 2茶匙 盐 材料B： 1碗 白醋 1碗 木薯粉 ½ 碗 盐 准备功夫： 1. 将白胡椒粒洗净，舂烂 2. 把猪肚放入个大碗，加入粗盐，内外摸刷，搓掉猪肚上黏液。 再加入白醋，把猪肚里外揉搓几分钟，帮助清除异味和杀菌，倒入木薯粉抓揉猪肚里外，搓掉猪肚表面黏膜和脏物。然后用清水冲洗干净至没异味。如果还有异味，重复做多1～2次。清洗干净后的猪肚，将猪肚内侧反过来备用 做法： 1. 把鸡块和白胡椒粒塞入猪肚里，然后用棉线把猪肚口处绑紧 2. 煮滚1锅水，把汤骨和绑好的猪肚汆烫片刻，出锅冲洗干净待用 3. 煮滚1锅3公升的水，加入汤骨和猪肚，盖上，慢火煮2个小时 4. 起盖，将猪肚捞起，将棉线剪开，猪肚剪小块 5. 把猪肚和鸡块倒入汤中，开火煲滚，加入盐调味 6. 熄火，完成
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Pig Stomach with White Pepper Soup 胡椒猪肚汤
Course: SoupsCuisine: ChineseServings
6
servingsPrep time
30
minutesCooking time
1
hourWatch this recipe video on how to clean the pig’s stomach thoroughly by using salt, white vinegar and tapioca starch. Let’s give it a try during the CNY?
Ingredients
- Ingredients (Set A)
1 pc pig’s stomach
1 pc kampong chicken (cut into 4 sections)
600 g pork bone
2 tbsp white pepper
3 litre water
2 tsp salt
- Ingredients (Set B)
1 bowl white vinegar
1 bowl tapioca starch
½ bowl salt
Instructions
- Preparations
- Wash the white pepper and crush it
- Add pig’s stomach into a big bowl, add salt and rub both internal and external surface, add white vinegar and tapioca starch and continue rubbing, then wash it and make sure it is clean and without odor, repeat the steps earlier if it’s not clean yet, turn the internal skin outward and set aside
- Steps
- Stuff the chicken and white pepper into the pig’s stomach, tie it with a thread
- Bring a wok of water to boil, add pork bone then tied pig’s stomach to blanch, retrieve, clean with water and set aside
- Bring a pot of 3 litre water to boil, add pork bone and pig’s stomach, cover with a lid and simmer for 2 hours with low heat
- Lift the lid, retrieve the pig’s stomach, cut open the tie, cut pig’s stomach to small pieces
- Add pig’s stomach and chicken back to the soup, bring it to boil, add salt to season
- Turn off the gas, it’s done!
Recipe Video
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