How to clean pig stomach?

Pig stomach can be cleaned by soaking, scraping, blanching, and other methods. There are mainly methods such as flour washing, soaking in white vinegar, salt rubbing, baking soda cleaning, boiling water blanching, etc.

1. Rub with flour

Flip the inside and outside of the pork belly and sprinkle dry flour on it. Rub repeatedly by hand for 5 minutes. Flour has strong adsorption capacity and can effectively remove surface mucus and impurities. After kneading, rinse with clean water until there is no residue, and repeat the process 2-3 times. During the processing, pay attention to fully unfolding the wrinkled area to ensure cleanliness and no dead corners.

2. Soak in white vinegar

Prepare a solution of white vinegar and water in a ratio of 1:3, and soak the pork belly for 20 minutes. Acetic acid can break down fat and soften tissues, making it easier for subsequent cleaning. After soaking, gently rub the inner wall with your hand to remove the yellow film like substance. This method is particularly suitable for handling pig bellies with strong odors, and after completion, it needs to be thoroughly rinsed with running water.

3. Rub salt

Evenly sprinkle salt on the moist surface of the pig's belly, focusing on scrubbing the folds on the inner wall. The friction effect of salt particles can remove stubborn dirt and has a sterilizing effect. After kneading, let it stand for 10 minutes and then rinse with cold water, which can significantly reduce the fishy smell. Pay attention to controlling the strength to avoid damaging muscle fibers.

4. Baking Soda Cleaning

Take an appropriate amount of baking soda powder and apply it to the inside and outside of the pork belly. Let it stand for 15 minutes and then scrub it. The alkaline components of baking soda can neutralize acidic secretions and have a significant effect on breaking down fats and oils. Rinsing with warm water after processing is easier to remove residues and is suitable for pork belly parts with more oil. This method can make the ingredients present a natural color.

5. Blanch in boiling water

Put the processed pork belly into boiling water and blanch for 3 minutes. Once foam appears on the water surface, immediately remove it. High temperature can solidify residual impurities for easy removal, while shrinking the meat and maintaining its elasticity. After blanching, soak in ice water to maintain a crisp texture, and finally scrape off any remaining film with a knife to complete deep cleaning.

It is recommended to store the processed pork tripe in cold storage or cook it immediately. It can be used to make chicken with pepper pork tripe, fried pork tripe with pickled Chinese cabbage and other dishes. Daily consumption should be controlled in frequency, with a recommended intake of 100-150 grams per consumption. Paired with ginger and tangerine peel isothermal ingredients can neutralize coldness, and those with weak gastrointestinal function should reduce consumption. When choosing, choose fresh pork belly with pink color and good elasticity to avoid products with yellow surface mucus or obvious odor. Wrap with plastic wrap during storage to prevent cross contamination, and freeze storage for no more than 3 months is recommended.