Pig stomach with fish maw soup

This soup is popular with the older generation especially if there is a lot of pepper. Unfortunately the children don’t like it because it is too peppery for them and they don’t like the taste of the pig stomach.

Fish maw is the commercial name for the dried swim bladders of large fish. This swim or air bladder is an internal gas-filled organ that helps the fish to control its buoyancy without having to waste energy in swimming. Fish maw is considered one of the big four precious traditional delicacies of the sea and is popular at celebration for birthdays, weddings and Chinese New Year. Fish maw is a good source of collagen which is vital for maintaining and prolonging youthful radiant skin. It is also effective in improving weak lung and kidney and anaemia. It is available in a non-fried or fried form. The non-fried form is hard and dry whereas the fried form is all puffy and very light which is easier to use.

Cleaning the pig stomach

One medium sized pig stomach. It is important to clean the pig stomach properly to remove the slime and smell and for it to be tender. Some people use assam paste to clean it but I find that this method makes the stomach tough and fibrous.

Put the pig stomach into a basin. Add 2 big spoonful of salt and rub thoroughly

Turn it inside out and rub thoroughly

Rinse

Put some flour and cooking oil on it

Rub thoroughly

Rinse again

Back to washing with salt again

Rinse

Wash with the flour and oil again

Repeat the process until the stomach especially the inside is clean and the water is clear

Remove all the fat around the stomach and stuff it with 2 handfuls of peppercorns

Put the whole pig stomach into the prepared stock
Simmer over low heat for 2-3 hours or until the stomach is tender

Remove the stomach from the soup. Once it is cool cut it into 2 pieces

Remove the peppercorns

Slice the stomach into bite size pieces. It tastes better if you slice it slantwise.

Put the sliced stomach back into the soup or freeze it for future use

Cooking the pig stomach and fish maw soup

Ingredients

1 piece of fish maw

½ a pig stomach

Pork or chicken bones

1 packet white pepper spice

4 Chinese cabbage leaves

So far this is the best that I have tried as there is no need to add more pepper.

Use both the sachets in the pack to get the real taste of the pepper

Put the peppercorn sachets into the slow cooker

Add the blanched meat bones and the pig stomach

Leave on auto for 3 hours

Soak the fish maw until soft

Cut the fish maw and Chinese leaves into bite size pieces

Add to the soup and cook for 1 hour

This to make sure the vegetable and fish maw is not over cooked