My Secret Recipes 2 – Abalone and Pig Stomach Soup

Preparation for abalone and pig stomach soup

1.Put the dry abalone (4 pieces about hand size each) into hot water and leave it there for 1 hours 2. Wash the pig stomach with water; fry them/it (if you buy a whole stomach without cut) with 2 tea spoons of oil for 3 minutes. 3. Wash the stomach with water after fried.
4. Cut the pork stomach and abalone into small pieces (1cm x 5 cm size) 5. Prepare about 3 big soup bowls of chicken soup.
6. Cook the abalone and pig stomach with chicken soup for 3.5 to 4 hours with 1-2 full soup spoons white pepper. (if you like more spicy, put more white paper)7. Cook the abalone and pig stomach until they are soft. 8. Put some vegetable into the soup. Recommended vegetable is cabbage. 9. Put some meat balls or fish balls if you want. 10. Try the soup before you put any salt.
11. Serve the soup with Chinese parsley.