1. Materials: 300g of Xian Cai, 1 pig stomach, a large bowl of broth
2. Seasoning: A little of MSG and salt
(1) Clean and boil slightly pig stomach. Dip it in cold water. Scrape it clean.
(2) Put water in cauldron. Put pig stomach in water and braise for half an hour. Cut pig stomach into slices and place them in a bowl.
(3) Clean and cut Xian Cai into sections. Put them in broth and cook for 10 minutes. Scoop them out of broth and place them in bowl of pig stomach slices. Add broth to bowl.