Soon, the pork stomach in the pot was cooked until just done. Lin Xu turned off the heat, but he didn't immediately remove the pork stomach; instead, he let it continue to soak in the pot.
This was to make the pork stomach's texture even more tender and smooth, while also enhancing its flavor. However, it shouldn't soak for too long, as the pork stomach would absorb too much water, causing the texture to deteriorate. Generally, soaking it for about fifteen minutes after cooking was sufficient before taking it out to cool. When making Hot and Sour Pork Stomach Soup, the cooked pork stomach shouldn't be used immediately; it must be completely cooled. This way, the pork stomach would be flavorful and tender, and the resulting hot and sour soup would be more delicious. If it was sliced while hot, it would be hard to cut the pork stomach into thin strips, and the taste of the hot and sour soup would also suffer.
