Chao Zhou White Pepper Pork Stomach pickles soup 潮州胡椒豬肚排骨咸菜湯

My husband's grandfather was come from Chao Zhou. All his family love Chao Zhou food very much. This is a very easy soup to make. And it is especially good when weather is cold like now. If you like more spicy, you can add more white pepper to it. It is better to use whole crushed white pepper. It won't taste the same if you just use ground white pepper. It tastes different.

Ingredients:
Pork Stomach x 1
Chao Zhou Pickles: 1 bag (I use Shantou)
Pork ribs: 300g
Whole White Pepper: 1 tbsp
Water 10 cups

Directions:

1. Flip pork stomach to remove fat, use salt and starch (cornstarch) and rub evenly all over the stomach. Rinse and repeat the above steps three times. Put rinsed stomach in boiling water and boil for 3 minutes. Take it out and cut the remaining white fat on stomach, and then rinse under cold water 
2. Wash pickles and cut into pieces, soak in cold water for 30 mintues.
3. Rinse pork rib, put in boiling water and boil for 1 minute. Strain them and set aside.
4. Slightly crush the white pepper.
5. Boil 10 cups of water, pour in pork stomach, pork ribs and crushed white pepper. After the water reboil, turn heat to medium low and continue cook for 2 hours. 
6. Take pork stomach out and slice into pieces. Then put it back to soup,. add pickles, cook for another 10 minutes. Add salt according to taste. 

肚：1个
潮州咸菜：100克
排骨：300克
白胡椒粒：1汤匙
水：10碗

做法

1.翻转猪肚除去脂肪，用盐和淀粉（生粉）擦匀揉搓，用清水冲洗，如此重复3次，再汆水3分钟，捞起用刀切去残留的白色肥油，最后用冷水清洗干净；
2.咸菜洗净切片，用清水浸泡30分钟；
3.排骨洗净切块，汆水捞起；
4.白胡椒粒洗净，稍拍碎；
5.水煮沸，放入猪肚、排骨和白胡椒粒，大火煮开后转中小火煲两个小时。
6.取出猪肚切片，放回汤中，同时加入咸菜片，再煮10分钟，试味后下盐调味即成。