猪肚汤

Ingredients

- 猪肚 x 2 trays
- Pork Ribs x 1 tray
- White Pepper Seeds x 3 tsp
- Ginko Nuts x 1 can
- Chicken Essence x 1 tsp

Cleaning of 猪肚
- Salt x 3 tsp
- Cornstarch x 3 tsp

Directions

- Place the 猪肚 in a bowl with salt and cornstarch. Add 1/2 cup of water and rub the 猪肚 thoroughly for about one minute.
- Wash the pork ribs.
- Pour about 4 litres of water in a pot and put in the Pork Ribs and 猪肚. Using high heat and boil the pot of water for about 15 minutes.
- Remove the Pork Ribs and 猪肚 and wash with clean water.
- Use a new pot and add 猪肚, white pepper seeds and about 4 litres of water. Using high heat until the water boils and turn it down to medium heat. Let the pot simmer for 1 hour.
- Add the pork ribs after 1 hour and test the soup. If the soup is not spicy enough, add more white pepper seeds to suit taste. Add more water if needed.
- Let the soup simmer for another 30 minutes then add chicken essence and Ginko nuts,  do not add the water in the can. If soup is not salty, add more chicken essence to suit taste.
- Let the soup simmer for another 10 minutes and turn off the heat and serve it.