Ingredients
1 whole pork stomach, 500 g (about 1 lb) of pork leg slices with skin.
Seasonings
30 g each of shredded scallion and ginger, a pinch each of salt, MSG, Sichuan pepper powder, and cooking wine, 4 teaspoons each of soy sauce and rice vinegar, and an appropriate amount of braising liquid.
Steps
1. Place the pork stomach in a bowl, rub it with salt and rice vinegar, then rinse thoroughly with clean water, drain well, and pat dry with a clean cloth.
2. Place the sliced pork leg in a bowl, add the seasonings and mix well, then stuff the mixture into the pig's stomach, seal the opening with a bamboo skewer, briefly blanch in boiling water, and remove.
3. Then return to the braising pot and cook until tender and fully done. Remove, press down with a heavy weight, and let cool completely. When ready to serve, slice and arrange on a plate.