Pig Stomach Soup

Directions

1. 1
   To clean the pig stomach, turn it inside out and use a knife to scrap the impurities. Rinse. Rub the inner lining with corn flour, lime juice and salt. Rinse. Repeat again by rubbing with salt and cornflour. Rinse. Do so until there is no more smell. Scald the pig stomach with boiling water, drain and set aside.In the slow cooker pot, add cleaned pig stomach, water, blanched pork ribs, roasted peppercorns, dried scallops and boiling water. Set slow cooker to High.After 2 hours, use a chopstick to poke the pig stomach. If it feels soft, it is cooked. Take the pig stomach out of the slow cooker. When cooled, use a pair of scissors to cut to bite-sized pieces. Set aside.
2. 2
   Add fish maw to the slow cooker and continue to cook for an hour or so, or until the fish maw is tender.Top up with water if needed. Ladle soup to serving bowls and top with pig stomach pieces.
3. 3
   Garnish with coriander and spring onions.If you are cooking other ingredients in (B), transfer the contents to a regular pot on the stove top. Bring the soup to a boil and cook the ingredients (B) briefly.