Boiled stomach or chewy, remember to add these, the dish is both white and crispy

The stomach is one of the internal organs of the pig that is liked by many people because it can be processed into different delicious dishes. The stomach can be boiled, grilled, steamed, fried, stewed, eaten hot pot… Each dish from the stomach has its own appeal.

In particular, the crunchy, slightly chewy texture of the stomach is the most attractive point to enjoy. Among those dishes, boiled stomach is the most familiar and closest. This dish is not only drunk, but also loved by women. Dipping the boiled stomach with spicy and sour fish sauce mixed with some dried onions and pepper and then sipping it with a few stalks of basil, the smell of Chinese… is nothing more interesting.

However, many people have to wonder, why is it that when I boil my stomach at home, it is not as white and crispy as in the store. Sometimes even boiled stomach is dark and tough looking less aesthetic. The chef said that it was because the cook only washed the stomach and then boiled it with water. Want a white, crispy, fragrant stomach needs more secrets.

Here is the chef’s recipe for your reference:

Choose your stomach

First, to have a boiled stomach like that, you need to choose a good stomach. A stomach is usually between 600-800g in size. You should choose the ones that are just right in size but feel heavy to the touch, if your hand is firm, it will be thicker and will be more brittle.

And the ones that look big but feel uncertain to the touch, prove that it’s thin and not as delicious. Should choose a stomach with uniform white color, no bruises, no boils, ulcers, no swelling, bloating, gas. Note, you should go to the market early to buy the freshest stomach.

Cleanse the stomach

After buying a good stomach, you need to clean it. Proper preparation also helps to whiten the stomach and make it more crispy when boiled.

Use a sharp knife to clean the excess fat around the stomach, rinse the surface with water. Then, add 1 tablespoon of flour, use your hands to squeeze the stomach. Because wheat flour consists of many tiny flour particles, it can help clear the mucus on the side of the stomach. You can also add flour if you want and then squeeze until all the stomach mucus is completely cleared.

Turn the inside of the stomach, add 1 tablespoon of flour, continue to squeeze and add 3 tablespoons of vinegar, squeeze and leave for 1-2 minutes, then rinse completely with water. After 2-3 times of washing with water, the pig’s stomach is completely clean. Now you just need to use your stomach to cook the food you like. The stomach is guaranteed to be white and crispy, without any bad smell.

Boil the stomach

Prepare: Salt, Ginger, Vinegar, White Wine

Boiling method:

– After cleaning the stomach, put it in the pot, then pour cold water in so that the stomach is submerged. Add 1 teaspoon of salt, a crushed ginger root, 1 teaspoon of vinegar, a little white wine. Ginger has the role of making the stomach more fragrant. And vinegar will help white stomach, crispy. Alcohol also helps to eliminate bad odors in the stomach.

– Then cover the pot and cook for about 20 minutes, open the lid and take a skewer to test the stomach to find it soft. After the stomach is boiled, take it out and soak it in a bowl of cold water to make the stomach white and crispy.

Good luck!