Beyond these ingredients, the most classic pairing is still garlic chives and cilantro. At the final stage before serving, grab a handful and sprinkle it into the soup, which will instantly enhance its presentation.
Split the Pork Stomach in half, stack them, and then use a kitchen knife to slice them into thin strands. Once cooked and allowed to cool, the Pork Stomach will become chewy again, and even if sliced into very fine strands, it will not break.
After slicing the Pork Stomach, Lin Xu also cut some scallion strands and placed them directly in the soup bowl. When the soup was ready and poured in, the aroma of the scallions would infuse into the soup, making it fresh and delicious to drink. Beyond scallion strands, segments of cilantro and garlic chives could also be prepared this way.
Having prepared these three, he then cut some Scallion sections, ginger slices, and dried chili segments for the initial sauté. Lastly, he cut some carrot strands and rehydrated black fungus.
