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1 pig tripe, pre-prepared, then cut into serving-size pieces
20 black mushrooms, soaked, stems discarded
10 peppercorns, crushed
20 shelled gingko nuts, shelled
12 water chestnuts, peeled and rinsed
salt to taste
4 dried bean curd sticks broken into one- to two-inch pieces
1 can abalone, rinsed and thinly sliced
1. Put tripe, mushrooms, peppercorns, gingko nuts, water chestnuts, and some salt in a pot and cover it with cold water, and simmer it for and hour and a quarter which is seventy-five minutes.
2. Then add the bean curd sticks and cook for another thirty minutes before adding the abalone which needs to be simmered for five minutes. Serve hot.