Soup Name: Preserved Mustard Greens in Pig Stomach’s Soup
Traditional Chinese Name: 豬肚酸菜湯 (Zhū dù suan cai tāng)
A pretty traditional type of Chinese soup that uses white peppercorn – there are only a few that use this ingredient. It is not particularly spicy, but it does have an interesting taste that is probably acquired. My children didn’t like this soup at all, but with more pork bones (or pork shank) and less pepper, it can be a very appetizing soup because of the preserved mustard greens. Excellent for spring as it helps remove moisture from the body during the wet and stuffy rainy season.
What Ingredients are required?
1 pound of fresh pork bones (optional)
1 pack of preserved mustard greens
200 g of pig’s stomach
15 g of white peppercorn (half it for kids)
3-4 L of water
How do I prepare it?
- Blanch pork in boiling water
- Boil soup water
- Rinse and cut up preserved mustard greens into large pieces (if you want it less salty or sour, soak in water longer)
- When water boils, add all ingredients together
- Boil on high heat for half an hour and then reduce to simmer for another hour
- Serve and enjoy!
- Excellent for removing moisture from the body
- Extremely appetizing soup
- Very neutral soup ideal for all soup drinkers
- Use caution with pepper (always add less and add more later)
- Buy preserved mustard greens from a reputable source
Hi, can I just check if I can replace pig stomach with kidney and liver??
Dear Elaine, yah sure – try it! Although this combination is pretty traditional (stomach and preserved mustard greens), but other parts are just are great! And the organs aren’t as “meaty” tasting either (like pork shank or pork bones), so definitely go for it! Hope this helps! Lisa