Ingredient
40g beancaper
1 pig stomach
1/6 dried tangerine peel
4 candied jujubes
2 tablespoons in total of sweet and bitter apricot kernels
Method
Soak beancaper until soft, wash it clean, squeeze water away and cut it into short lengths.
Soak tangerine peel until soft, scrape pith away and wash it clean.
Wash pig stomach clean until it is free of peculiar smell, boil it for 10 minutes, take it out, wash it clean, drain, fry both sides in a clean wok for a while, take it out and rinse it.
Bring adequate amount of water to boil, put beancaper, pig stomach, peel, jujubes and apricot kernels to bring to boil over high heat, reduce the fire to slow heat to simmer for 3 hours and salt the soup.
