胡椒猪肚汤Pepper Pork Belly Soup

【材料A】
老姜20克（拍烂）、麻油1汤匙

【材料B】
猪肚1副、菜园鸡500克（切块）、胡椒粒1汤匙、当归4-5片、清
水600毫升

【调味料】
盐适量、花雕酒1汤匙

【做法】
1. 猪肚用一撮盐内外洗净，去除黏液，然后洗掉盐。再涂上一撮生粉搓揉，在水喉下冲洗干净。接着放入热锅内干煎，然后倒入盖过猪肚的水分，煮一至二分钟，再次在水喉下冲洗。确定猪肚干净后即可切片。
2. 起锅热麻油，把姜爆香，加入猪肚和当归，炒5分钟后加入鸡块， 继续炒。
3. 把材料盛入炖蛊内，隔水炖1至1 1/2小时。
4. 调味后即可享用。

【Ingredients(A) 】
20g old ginger(smashed), 1tbsp sesame oil

【Ingredients(B)】
1 pig’s tripe, 500g kampong chicken (chopped), 1tbsp white peppercorn, 4-5 thick slices of tong kwai, 600ml water.

【Seasoning】
salt to taste, 1 tbsp Shao Hsing Hua Tiau wine

【Method】
1.Turn pig’s tripe inside out and rub 1 handful of salt all over to remove slime. Wash off salt. Next add 1 big handful of tapioca flour to the tripe. Rub all over and squeeze off slime. Wash under running tap water to make it clean. Heat a wok and dry fry the tripe well. Add enough water to cover and bring to boil for 1-2 minutes. Remove and wash under running tap water. Now the tripe is clean. Cut into slices.
2.Heat sesame oil in a wok. Fry ginger until fragrant. Add in pig’s tripe and tong kwai. Fry for 5 minutes. Put in chicken and continue to fry.
3.Dish out ingredients and put into a porcelain tureen. Add water double-boil for 1-1 1/2hours.
4.Add seasoning before serving.