The only part of the pig, expensive and worth every bite, perfect for winter meals

This portion has a nourishing effect on the body and provides warmth, making it highly suitable for the winter season.

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The Effects of the Stomach on Health

The stomach, an important part of the pig’s body, contains many essential nutrients. During the cold days of winter, when the positive energy in the human body converges and the negative energy becomes stronger, it is important to supplement the diet to maintain health and enhance immunity.

Stuffed stomach soup is an excellent choice to warm the body and spirit in winter. The stomach contains many proteins, collagen, minerals, and other important nutrients, especially effective tonic in the cold winter. Collagen helps maintain skin elasticity and joint flexibility, while preventing joint inflammation and improving skin health.

The stomach cleaning process is an important step to ensure the taste and quality of stomach soup. Rubbing the stomach with salt and cornstarch, then rinsing it several times to remove any unpleasant odor, is the first important step.

Next, cut the stomach into small pieces and continue the cleaning process to ensure the removal of impurities on the surface. This ensures that the stomach soup is not only delicious but also safe and healthy for diners.

How to Make Stuffed Stomach Soup

– 1 pig’s stomach

– A handful of lotus seeds

– An appropriate amount of red dates

– An appropriate amount of lard

Scallions, ginger, salt, cooking oil, white wine, dry powder, carrots, chicken stock.

The only part of the pig, known as the “expensive piece,” is an excellent tonic for winter, especially when used to cook aromatic and flavorful soups (see image 3). The stomach is an important part with special nutritional components of the pig.

Method:

Cut the cleaned stomach into thin slices. Soak the lotus seeds in warm water. Rinse the red dates and peel them. Peel and cut the lard into pieces. Boil water in a pot, blanch the stomach in boiling water, skim off any foam and remove. In another pot, heat cooking oil, add scallions and ginger to stir-fry until fragrant. Quickly stir-fry the stomach, adding a little strong wine to remove any unpleasant smell.

Controlling the temperature is important during the simmering process. Season with spices and add flour water when the stomach is cooked to enhance the flavor and richness of the soup. Eating the stomach not only helps absorb many nutrients, but also provides a great taste experience and a warm, satisfying feeling in winter. Cook a pot of stuffed stomach soup every week to enjoy, not only good for health but also brings a warm and happy feeling in winter.

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Frequently asked questions

The pig’s cheek, or more specifically, the ‘guanciale’, is considered a delicacy and is the most expensive cut of pork. This is due to its low yield, time-intensive preparation, and unique flavor. Guanciale is made from the pig’s jowl or cheek, which is cured and seasoned with various spices. It has a high fat content, resulting in a rich, buttery texture and an intense flavor that elevates any dish it’s added to.

Preparing guanciale involves a meticulous process. The pork jowl is carefully trimmed, salted, and cured with spices like pepper, thyme, and rosemary for several days. It is then hung to dry for a prolonged period, during which time the meat develops a deep flavor and a melt-in-your-mouth texture. Guanciale is typically used in small quantities to add a punch of flavor to pasta dishes, such as carbonara, or in stews and soups, enhancing their taste and providing a luxurious dining experience.

Guanciale is in high demand due to its versatility and ability to enhance a wide range of dishes. Its rich flavor and fat content make it ideal for hearty winter meals. The fat renders down during cooking, adding depth and moisture to dishes, making them especially comforting during colder months. Additionally, the process of curing and drying guanciale means it has a longer shelf life compared to other cuts of pork, making it a valuable pantry staple.

Pancetta is often suggested as an alternative to guanciale. It is made from the pork belly rather than the jowl, but it still offers a similar flavor profile. Bacon can also be used as a substitute, though it has a smokier flavor and may not provide the same level of richness. For a more affordable option, pork cheek, though leaner, can be slow-cooked to create tender and flavorful dishes.

Guanciale can be purchased from specialty Italian delis or high-end butcher shops. When buying guanciale, look for a product with a good balance of meat and fat, ensuring it is not too lean. Check the ingredient list to ensure it is made with quality spices and no artificial additives. As it is a cured meat, it should have a long shelf life, but always check the best-before date to ensure freshness.

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