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White Pepper Pork Stomach and Chicken Pot

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Notes

Ingredients:
  • Pork stomach: 1 piece
  • Chicken legs: 500g
  • White pepper: 5g
  • Tai Tai Le banquet cooking wine: 3 tablespoons
  • Fresh ginger: 5 slices
  • Codonopsis root: 6g
  • Dried red dates: 50g
  • Dried lotus seeds: 10g
  • Dried lily bulbs: 8g
  • Goji berries: 3g
  • Salt: 5g
  • White vinegar (for washing pork stomach): 3 tablespoons
  • Flour (for washing pork stomach): 1.5 tablespoons
  • Tai Tai Le chicken essence: 1 teaspoon
Instructions:
  1. Soak lotus seeds and lily bulbs in water until soft.
  2. Soak codonopsis root in water until soft.
  3. Turn the pork stomach inside out and remove fat.
  4. Add flour, white vinegar, and salt to the pork stomach.
  5. Scrub well, then turn and scrub the other side.
  6. Rinse repeatedly with clean water and set aside.
  7. Boil the pork stomach in cold water with green onions, ginger, and Tai Tai Le banquet cooking wine.
  8. Blanch for ten minutes.
  9. Remove the pork stomach, cut into wide strips, and set aside.
  10. Heat oil in a pot, sauté ginger slices and crushed white pepper.
  11. Add pork stomach and stir-fry.
  12. Add hot water and bring to a boil over high heat.
  13. Add codonopsis root, lotus seeds, and lily bulbs; simmer on low heat for 50 minutes.
  14. Prepare chicken legs by chopping them into pieces.
  15. Add green onion segments to the pot.
  16. Add chicken pieces and stew for 20 minutes.
  17. Add red dates and continue to stew for ten minutes.
  18. Add goji berries and salt.
  19. Finally, add Tai Tai Le chicken essence, turn off the heat, and serve.
  20. Present the final dish.
Nutrition:
  • High in protein and collagen.
  • Contains beneficial herbs and spices for digestion.
  • Rich in vitamins and minerals from goji berries and red dates.