Ingredients for Pork Stomach and Ma Hua Stew
| Pork Stomach 1 | Ma Hua 1 per person |
| Celery 300g | Oyster Sauce 1 spoon |
| Sichuan Pepper Oil 1 spoon | Cooking Wine 1 spoon |
| Scallions 1 bundle | Salt to taste |
| Sugar 2 spoons | Chicken Broth to taste |
| Black Pepper to taste | Ginger 1 piece |
| Spring Onions to taste |
Instructions for Pork Stomach and Ma Hua Stew
Step 1
【Preparation】 1. Cut off the fat and impurities from the pork stomach, scrape off the surface mucus, wash it, blanch it in boiling water (remove the white membrane by hand), remove it and put it in cold water to scrape off the white membrane, rub with 50g of salt and vinegar each, rinse with clean water, then boil in cold water to remove any odor, cut into strips 5cm long and 2cm wide, place in a green glazed bowl, add pork fat, salt, rock sugar, chicken broth, black pepper, crushed scallions, ginger, cooking wine, steam until 80% cooked, remove scallions and ginger.
Step 2
Cut the celery into sections, prepare Ma Hua and set aside
Step 3
Prepare ginger, garlic, and chopped chili and sauté in a pan until fragrant
Step 4
Blanch the celery until it turns a green color, then place it on the bottom of a clay pot
Step 5
After step 3, stir-fry the pork slices, then add the Ma Hua and cook for three minutes, add the seasoning mentioned above, and transfer to the clay pot, sprinkle with chopped scallions, and serve deliciously.
