After cleaning the pork stomach thoroughly with salt and flour inside and out, blanch it with green onions and ginger to remove any gamey odor. Then, simmer it slowly with more green onions and ginger for half an hour, remove it to cool, and slice it into strips. Peel the Buddha’s hand yam and slice it thinly.
Add the stomach strips and the sliced yam into the original broth, bring to a boil, and let it simmer on low heat for about forty minutes. Remove from heat and sprinkle with chopped green onion.
The aroma was intoxicating.
Chapter 88