Pork Stomach and Ginkgo Nut Soup

Thoroughly clean the Pork stomach by rubbing it vigorously with 15 grams of Salt and 50 grams of Cornstarch. Rinse under cold running Water until completely clean and free of any residue.

In a large pot, bring Water to a boil. Add the cleaned Pork stomach, 50 grams of Shaoxing wine, 50 grams of sliced Ginger, and 50 grams of Scallions. Blanch for 5 minutes, then remove the Pork stomach and rinse again under cold Water. Discard the blanching Water and aromatics.

Carefully remove the shells from the 150 grams of Ginkgo nuts. Blanch the shelled Ginkgo nuts in boiling Water for 2 minutes, then drain and remove the thin inner skin and any bitter germ.