How to Select the Best Stomach for Your Dish
One way to ensure your boiled stomach dish is delicious is to choose fresh, young stomachs with thick walls. This indicates that the stomach will be crisp and tender after boiling, rather than tough and bitter. Additionally, when purchasing stomach, smell it to ensure it has a pleasant aroma. If it has an odd or unpleasant smell, it’s best to avoid it as the pig from which it came may have been slaughtered a long time ago, and the stomach is no longer fresh.
How to Boil Stomach Delicious White Crisp Crisp
Ingredients:
– 1 pig stomach
– Flour, lemon or vinegar
– Ginger, lemongrass, and onion for boiling
– Filtered water and ice cubes
Boiling the Stomach – A Delicious Guide
Step 1: Prepare the Stomach
Start by sprinkling some flour inside the stomach and squeezing out any remaining mucus and impurities. Then, squeeze lemon or use a sour liquid such as vinegar, brine, or pickled vegetable water. During this process, be sure to squeeze all sides to remove any unpleasant odors, and then rinse thoroughly.
Step 2: Bring a pot of water to a boil and briefly dip the stomach into it for a few seconds. Then, remove it and place it in cold water. Turn it inside out, scrape it with a knife, and rinse again. Now, fill the pot with enough water to cover the stomach, adding in some crushed ginger, lemongrass, and a pinch of pepper. Get ready to boil the stomach.
