400g pig stomach
6 dried mushroom, soaked till soften
200g sea cucumber
200g long cabbages
1 tsp chopped garlic
1 tbsp shaoxing wine
Cornstarch solutions for thickening
Ingredient B
50g fresh ginger (flatten)
1 whole garlic
3 star arises
600ml water
Seasoning
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp dark soya sauce
7g rock sugar
Method
1. Mix pig stomach with 2 tbsp tapioca flour and 1 tbsp salt, rub it all over and rinse, then blanch in the boiling water for 10 min. Remove, drain well, clean it and keep aside.
2. Pour water into a pot, add in. Infrdient (B) and seasoning, bring to the boil. Place in pig stomach and mushrooms. Cover, simmer over low heat for approx 40 min, or until pig stomach is tender and the flavor has been absorbed. Remove the pig stomach and mushrooms, cut into slices and leave aside.
3. Cut long cabbages into slices, blanch in the boiling water until cooked. Remove, squeeze out excess water.
4. Arrange pig stomach mushrooms in a deep bowl alternatively, then spread long cabbages in the centre until full. Next, add in stock from method 2., steam in the preheated steamer over high heat for 25 mins. Remove from heat, invert onto a serving platter.
5. Heat up 1 tbsp oil in the hot wok, sauté chopped garlic until fragrant. Pour in 2 bowls of stock from method 2, add sea cucumber, simmer for 10 min. Next, thicken the gravy with cornstarch solutions and splash in shaoxing wine. Remove from heat, spoon gravy over to the pig stomach and mushrooms. Server hot.
