Fish Maw Braised with Pepper

Method

1. 1 Turn the fish stomach inside out, then rub it with coarse salt and ginger, and rinse it several times to remove the slime and odor.
2. 2 Blanch the pig's stomach in boiling water with ginger for 3 minutes, then rinse with cold water to make it crispy.
3. 3 Cut the pig's stomach into bite-sized pieces, then marinate with fish sauce and crushed pepper for 30 minutes.
4. 4 Use crushed peppercorns instead of powdered peppercorns; powdered peppercorns make the broth cloudy and excessively spicy without the aroma.
5. 5 Caramelize the sugar, then add the pig's stomach, coat it with the color, and pour in 150 ml of water.
6. 6 Simmer over low heat for 20 minutes, then reduce the liquid and simmer for 6 minutes. Add pepper, chili, and green onions for extra flavor.

With an appliance

• Pressure cooker 35 min

  Replace step 6: high-pressure cooking for 8 minutes, then quickly release the pressure to keep the tripe crispy, then simmer for 6 minutes until reduced.