Ginseng Pig Stomach
Ginseng 10 grams, bitter apricot kernels 10 grams, poria 15 grams, red dates 12 pieces, tangerine peel 1 piece, glutinous rice 100 grams, one male pig stomach, 7 cloves of Sichuan pepper, 1 piece of ginger, 4 whole garlic cloves, 1 green onion, and seasonings in appropriate amounts. Wash ginseng, simmer over high heat for 30 minutes, slice and reserve the broth. Soak red dates in wine to remove pits. Wash poria. Soak apricot kernels in boiling water, then rinse with cold water, rub off skins, dry. Wash tangerine peel and split in half. Wash pig stomach inside and out, scrape off the white membrane, briefly scald with boiling water. Crush ginger and garlic. Chop green onion into sections. Wash and rinse glutinous rice. Place all herbs together with glutinous rice, Sichuan pepper, and white pepper into a cloth bag, tie tightly, and place inside the pig stomach. Put the pig stomach in a large plate, add cream, cooking wine, salt, ginger, green onion, garlic, and steam over high heat for 2 hours until the stomach is fully tender. Remove, cool slightly, extract the glutinous rice medicine mixture, then remove ginseng, apricot kernels, and red dates. Discard the rest, keeping only the glutinous rice. Place red dates in a small bowl, lay sliced pig stomach on top, then place ginseng on top. Pour the original broth from the plate and ginseng broth into a pot, bring to a boil, add monosodium glutamate. Drink the soup and eat the pig stomach and glutinous rice. Function: tonifies vital energy, nourishes lungs, nourishes deficiency. Suitable for various fatigue conditions, anemia, gastric disorders, weak middle energizer, mental lethargy, edema, pediatric malnutrition, delayed development, and post-illness or post-surgery recovery. Consume 1–2 times per week; long-term use yields better results. Not recommended during acute flare-ups. See "Good Medicine and Good Food."
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