Incredible tips for delicious and crispy boiled pork and white stomach
How to choose good stomach
First of all, to have a delicious boiled stomach dish, you need to choose a good and fresh stomach. When choosing a stomach, you should choose the head piece as it will not be bitter and more flavorful. Stomachs with a lot of yellow color inside the intestines should be avoided as they are old and bitter, and not tasty and chewy.
How to clean the non-stinky stomach before boiling
To have a delicious boiled stomach, you should clean the stomach properly. Many housewives often make a common mistake of being too clean, so they peel the stomach too carefully, making the stomach tough and less tasty. In addition, you do not need to open the stomach or squeeze it with salt, alcohol, or ginger to remove the smell. The reason is that the more you clean, the more impact it has, and the tougher the stomach will be, making the dish less attractive. To have a perfect and appealing dish, you just need to rinse it briefly and then rub with lemon or vinegar. You can also use white wine and salt to effectively remove the smell.
Secrets to delicious and crispy boiled stomach
How to boil the stomach to make it tasty
Step 1: Take the left pork stomach part and remove all the fat layer. Mix flour with a little salt and knead well, then rinse under clean water. Finally, rub the stomach with lemon to clean the remaining dirt. If you do it this way, the boiled stomach will be fragrant and have a pleasing white color.
Step 2: Prepare a bowl of cool water with a few drops of lemon.
Step 3: Boil the water and then put the stomach in. This step determines whether the stomach is tasty or not. Many people put the stomach in cold water and then boil it, which makes the stomach tough. If you put the stomach in boiling water, it will be tender and crunchy.
Delicious boiled stomach
Step 4: Next, add a little fresh ginger to make your dish more flavorful. Also, when the water boils again and the stomach turns pink, let it cook for another 2-3 minutes before removing it. Remember that the longer you boil the stomach, the tougher it will become. When boiling the stomach, you should not overcook it, just about 10 – 12 minutes is enough.
Step 5: After the stomach is cooked, remove it and immediately put it into a bowl of ice water with squeezed lemon or rice vinegar. This sudden cooling method combined with the sour taste will make the stomach white, crispy, and appetizing.
Step 6: After you soak the stomach until it cools down, remove it and slice it for serving. For peace of mind, after the soaking step, you can re-dip it in boiling water to cool it down and remove any remaining fluids inside. You can enjoy the dish with mint leaves, and dip it in a sauce made from ginger, chili, and lemon. The white and crispy stomach is delicious and aromatic.
