Ingredients
1 whole cleaned pork stomach (about 750 g / 1.5 lbs), 20 g (about 3/4 oz) chamomile flowers.
Seasonings
25 g scallion segments, 25 g ginger (crushed), 3 g astragalus root, 2 teaspoons salt, 1 tablespoon cooking wine, and a dash of sesame oil.
Steps
1. Bring water to a boil in a pot, add the pork belly and cook for 3 minutes, then remove; wrap the chamomile, scallion segments, ginger pieces, and astragalus root in cheesecloth to form a seasoning packet.
2. Add water to a pot, place the seasoning packet in, and bring to a boil. Pour the boiling water into a large bowl, then add the pork stomach. Cover the bowl and steam over high heat for 1 hour until tender and fully cooked.
3. Remove the pork stomach, let it cool, then slice it into thin strips and arrange on a plate. Add salt, cooking wine, and sesame oil, toss to combine, and serve.