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Braised stomach with green pepper is not only delicious but also extremely nutritious. This dish is particularly suitable for expectant mothers, benefiting both mother and baby's health. Let's make this dish with Mytour!
1. Introduction to braised stomach with green pepper
Pig stomach (also known as pork stomach) is considered a medicinal ingredient in traditional Chinese medicine. It has a sweet, warm taste and is believed to tonify the spleen, benefit the stomach, and nourish deficiencies. Additionally, stomach is used to treat various conditions such as weakness, anemia, hepatitis, etc.
Green pepper possesses anti-inflammatory properties and aids in treating joint inflammation. Proper and regular consumption of green pepper seeds by individuals with poor blood circulation can help improve blood flow.
A crispy and flavorful piece of stomach, combined with the light spiciness of green pepper and the sweet, refreshing broth, makes it an irresistible dish.
2. Recipe for making braised stomach with green pepper
- Servings: 4 people
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
2.1. Prepare the ingredients
- 1 pig stomach (about 500 grams)
- 7 – 8 stalks of green pepper (If green pepper is not available, you can substitute with about 25 – 30 grains of Szechuan peppercorn)
- 1 white radish
- 200 grams of lotus root
- 1 ginger root
- Accompanying raw vegetables: lettuce, water spinach
- Shallots, white vinegar, seasoning powder, salt, cooking oil, MSG, citric acid
- Bone broth or fresh coconut water (1.5 – 2 liters)
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2.2. Cooking Method
Step 1: Preparing the stomach
This step is particularly crucial because if not done properly, the stomach can have an unpleasant odor, affecting its taste. To remove the gamey smell and clean the stomach, follow these steps:
- Rub salt and vinegar on the outer surface of the stomach (Rub vigorously to remove any dirt).
- Turn the inner side of the stomach inside out, scrape off the membrane and trim excess fat. Rub with salt, white vinegar (or fresh lime) to remove all slime and odor. Then rinse with clean water. You can also rinse again with citric acid or white wine to completely eliminate any odor and dirt. Then rinse again with clean water.
- Cut the stomach into 2 halves lengthwise, drain water and briefly grill on the stove. This step will make the stomach crispier and more fragrant.
- Note: If you prefer not to grill, you can boil the stomach with diluted water and alcohol (300ml water and 20ml white wine), adding a few slices of ginger. Parboil until both sides are firm, then remove.
- Next, wash the piece of stomach with water until clean, drain, and cut into bite-sized pieces (braised stomach with green pepper will shrink slightly, so don't cut too small or it will lose its crispiness).
Step 2: Prepare the other ingredients
- Peel the white radish, cut off both ends, and cut into chunks about 3cm in size.
- Clean the lotus root, slice into thin rounds about 1cm thick.
- Wash the water spinach, lettuce, remove the roots, clean, and drain.
- Peel and finely chop the shallots.
- Wash the green pepper thoroughly.
Step 3: Marinate the ingredients
- The marinating mixture includes: 1/2 stalk of green pepper, 3 slices of ginger, 2 teaspoons of seasoning powder, 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of MSG, and 1 teaspoon of ground pepper in a bowl, then crush them.
- Then add the crushed mixture to the prepared stomach, mix well, and marinate for about 30 minutes to allow the stomach to absorb the flavors.
Step 4: Braise the stomach
- Heat a pot on the stove, add a little cooking oil. When the oil is hot, add the stomach and stir-fry evenly for about 5 minutes until firm. This step will help the stomach absorb the flavors and become more flavorful. (Note: Do not stir-fry the stomach for too long, as it will become tough when eaten).
- Add fresh coconut water to the pot with the stomach, then add lotus root, white radish, and the remaining green pepper. Bring to a boil, then reduce heat and simmer for about 20 – 30 minutes.
- Note: If using bone broth, you need to regularly skim off the foam during simmering, simmering over low heat for about 1 hour.
- Then, taste and adjust the seasoning as needed. Now, you have completed the delicious and nutritious braised stomach with green pepper.
3. Finished Product
When serving, place the pot of braised stomach with green pepper on a hot pot. The pot of braised stomach exudes the aroma of green pepper, with a subtly spicy broth complemented by the sweet and refreshing taste of coconut water. The stomach is tender and crispy when chewed, extremely delicious. This dish is best served hot with vermicelli or noodles, accompanied by water spinach, lettuce, or Chinese broccoli.
Braised stomach with green pepper is a nutritious dish. Although the cooking process may be somewhat demanding and time-consuming, it does not require too much technical skill, so even those who are not cooking enthusiasts can still make it. Wishing you success with this dish and don't forget to follow other cooking recipes on Mytour Blog!
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